Turn the oven to 425 degrees F and line a baking sheet with parchment paper.
Slice peppers in half the long way (so you have two long jalalepno "boats") -- try to make sure that the bottoms are flat so that they sit well on the pan. Remove the seeds and membranes.
In a medium bowl, beat cream cheese until smooth.
Add garlic powder, onion powder, salt and pepper and mix until combined.
Add cheese and chopped bacon and stir until combined.
Spread cream cheese mixture onto each jalapeno half, filling the opening but not overfilling.
Sprinkle each filled jalapeno with bread crumbs, then place on the baking sheet and bake for 18-20 minutes, until the jalapenos have softened somewhat and the top looks golden.
Allow to rest for 5-10 minutes before serving.
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Notes
*The number of peppers you'll use will depend on how large they are and how much you fill them. It's always good to have a couple extra on hand just in case. *Feel free to opt out of using the bacon to make these a vegetarian option, or opt out of the bread crumbs to make these a gluten free option.