Preheat oven to 350 degrees F.

Cut your jalapenos lengthwise, removing the stem. Remove the core with the seeds. To keep it spicy, leave the white membrane in tact (the majority of heat is in the membrane and seeds). Lay out on a flat rimmed baking sheet.

Over medium-low heat, cook the bacon until crispy. Remove from pan, blot excess grease, and let cool. When bacon is cool enough, crumble into small pieces.

In a mixing bowl, combine the bacon, softened cream cheese, and cheddar cheese and stir together until well-combined.

Spoon cream cheese mixture into peppers. It's okay if it heaps over the top a little.

Take each popper and dip the top into your bread crumbs or panko to coat.

Cook in oven for 20-25 minutes or until tops are golden brown and peppers are softened.