Jalapeño Poppers

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1. 1
   Preheat the oven to 425ºF. Cook the bacon in a skillet over medium heat until it is brown and crispy. Remove it from the pan and let it cool on a paper-towel-lined plate.
2. 2
   Slice the jalapeños in half lengthwise and then use a spoon to scoop out the seeds and white ribs, being careful not to tear or puncture the peppers.
3. 3
   Once the bacon is cool, crumble it into tiny pieces and reserve about 1 tablespoon to use as a topping. Add the bacon to a bowl with the cream cheese, shredded cheddar (reserve a small amount for topping as well), sliced green onion, Everything bagel seasoning, and garlic powder. Mix the ingredients together until they're evenly combined.
4. 4
   Divide the cheese filling between the 12 pepper halves and then spread it out to fill and smooth out the top.
5. 5
   Place the filled peppers on a large parchment-lined baking sheet then sprinkle the reserved crumbled bacon and cheddar cheese over the top.
6. 6
   Bake the peppers for 15 minutes or just until the cheese is melted and slightly bubbly. Avoid over-baking the peppers or else they'll become too soft to pick up and enjoy. Allow the poppers to cool just enough to handle, then serve and enjoy!