
Halve jalapeños lengthwise and remove seeds and membranes with a small spoon.
Mix cream cheese, shredded cheddar, garlic powder, and smoked paprika until well combined.
Fill each jalapeño half generously with the cheese mixture.
Wrap each stuffed half with a half-slice of bacon and secure with a toothpick.
Arrange in a single layer in the air fryer basket and cook at 370°F for 12–15 minutes, flipping halfway, until bacon is crispy and peppers are tender.
Tip: For milder heat, soak the seeded jalapeño halves in cold water for 30 minutes before stuffing. Use thin-cut bacon rather than thick-cut so it crisps up properly in the air fryer without overcooking the peppers.
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