Preheat the oven to 400°F (200°C).

Slice the jalapeños in half lengthwise. Remove the seeds and membranes for a milder flavor, or leave some in for extra heat.

In a bowl, combine cream cheese, cheddar cheese, mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth.

Using a spoon or piping bag, fill each jalapeño half with the cheese mixture, making sure it's evenly distributed.

If using bacon, wrap each stuffed jalapeño half with a slice of bacon, securing it with a toothpick.

If you'd like a crunchy topping, melt butter in a small skillet and toast the panko breadcrumbs for a few minutes until golden brown. Sprinkle the toasted breadcrumbs over the stuffed jalapeños.

Place the stuffed jalapeños on a baking sheet lined with parchment paper. Bake in the preheated oven for 18-20 minutes until the jalapeños are tender and the cheese is bubbly.

Air Fryer Alternative: Air fry at 375°F (190°C) for 10-12 minutes.

Allow to cool slightly before serving. Enjoy with dipping sauces like ranch or sour cream.