Preheat your oven to 400°F (200°C).

Slice each jalapeño in half lengthwise and remove the seeds and membranes to tone down the heat.

In a mixing bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper until creamy and smooth.

Fill each jalapeño half with the cheese mixture, ensuring they are generously packed.

Spread breadcrumbs over the tops and sprinkle bacon bits if desired.

Place the stuffed poppers on a baking sheet lined with parchment paper.

Bake for 20-25 minutes until tender and golden brown.

Allow to cool for a few minutes before serving.