Begin by preheating your grill to medium heat, aiming for a temperature between 350°F and 400°F.

Wash the jalapeños thoroughly under cool water, then slice each in half lengthwise and remove the seeds for a milder flavor.

In a medium-sized mixing bowl, combine cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika. Stir until creamy.

Fill each jalapeño half with the creamy cheese mixture using a spoon or piping bag.

Wrap a slice of bacon around each stuffed jalapeño, securing with a toothpick if necessary.

Place the bacon-wrapped jalapeños on the grill and cook for about 15-20 minutes, turning occasionally.

Remove the poppers from the grill and let them cool for a couple of minutes before serving.