Preheat oven to 400 degrees. Cover baking sheet with parchment paper or aluminum foil.
Cut the jalapenos in half lengthwise. Using a spoon or melon baller remove the veins and seeds. Place on baking sheet cut side up.
Using a mixer blend the cream cheese, cheddar, Monterrey Jack, onion powder, garlic powder, salt and pepper until smooth and creamy. Spoon into the pepper going a little more than level with the sides. Wrap each stuffed pepper with bacon. Wrapping so the bacon seam is on the bottom and place on baking sheet.
Bake for 15 to 20 minutes or until bacon is browned. Serve warm or at room temperature.
NOTES
Pick jalapeno peppers without striations or lines in the outer skin. They should be smooth, green and without white lines or flecks.
For mild jalapeno poppers remove the veins and seeds from the peppers.
Don’t be tempted to overfill the peppers. Fill to even with the sides or maybe a pinch over or the cheese may cook out and make a mess.
Wrap the bacon around the pepper so the seam is on the bottom of the pepper. Then place seam side down on parchment or aluminum covered baking sheets.
For added bacon crispiness turn the broiler on the last minute of cooking. Be aware that broilers in most ovens are unpredictable so stay close by and peek a couple of times. If you are not familiar with your broiler or you have an ancient stove it might be best if you skip this step.