Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or silicone mat.

Wash jalapeños thoroughly and pat dry. Cut each jalapeño in half lengthwise and use a small spoon to scoop out seeds and membranes. For milder heat, remove all white membranes.

In a medium mixing bowl, combine cream cheese (softened to room temperature), shredded cheddar cheese, garlic powder, onion powder, and black pepper. Mix until smooth and well combined.

Cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then crumble into small pieces.

In a small bowl, combine breadcrumbs with half of the crumbled bacon and set aside.

Fill each jalapeño half generously with the cream cheese mixture, mounding it slightly. You can use a small spoon or pipe it in with a plastic bag with the corner cut off.

Mix the remaining bacon pieces into the breadcrumb mixture, then sprinkle generously over each stuffed jalapeño.

Arrange stuffed jalapeños on the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20-25 minutes until the jalapeños are tender, the filling is bubbly, and the breadcrumb topping is golden brown.

Remove from oven and let cool for 5 minutes before serving. Serve warm with ranch dressing or sour cream for dipping if desired.