Preheat the oven to 400°F. Line a large baking sheet with aluminum foil and place a wire rack on top.
Cut each jalapeño in half lengthwise. Use a small spoon to scoop out all the seeds and membranes. This is important for managing the heat level.
In a bowl, mix together the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, salt, and black pepper until smooth and well combined.
Fill each jalapeño half generously with the cream cheese mixture, mounding it slightly. Press the filling in firmly so it stays put.
Wrap each stuffed jalapeño half with a half-slice of bacon, starting at one end and spiraling to the other. Place them seam-side down on the wire rack.
Bake for 25 to 30 minutes, until the bacon is crispy and rendered and the filling is bubbling around the edges. For extra crispy bacon, you can broil for the last 2 minutes, watching carefully.
Let them cool for 5 minutes before serving. The filling will be extremely hot right out of the oven.
