Preheat the oven to 400 degrees.
Slice each jalapeño pepper in half lengthwise. Using a spoon with a relatively sharp edge, scoop out the seeds and the white membranes. Turn the jalapeño half over and hit it with the back of the spoon to release any remaining seeds.
10 jalapeño peppers
Mix together the softened cream cheese, shredded cheese, paprika, garlic powder, salt, and black pepper in a medium-sized bowl until smooth and well combined.
8 oz. cream cheese, 1 cup shredded cheddar cheese, ½ tsp. paprika, ½ tsp. garlic powder, ½ tsp. salt, ¼ tsp. black pepper
Add roughly one tablespoon of the cream cheese mixture into each jalapeño half, spreading it out to fill the cavity.
Cut each slice of bacon in half lengthwise. Wrap one piece around each stuffed jalapeño, starting and ending with the bacon underneath the pepper. Repeat this with the remaining jalapeños and bacon.
10 slices bacon
Line a large baking sheet with aluminum foil and then place a wire rack on top. If you do not have a wire rack, line a large baking sheet with parchment paper.
Place the stuffed and wrapped jalapeños evenly spaced on the rack or parchment paper, paying careful attention that no two poppers are touching.
Bake in the preheated oven for 25-30 minutes, or until the bacon is cooked through.
Serve immediately with a sprinkle of parsley and enjoy!