Servings: 24 poppers, about 6 servings

8 ounces cream cheese softened 8 ounces cream cheese softened
1/2 tsp coarse black pepper ½ tsp coarse black pepper
1/4 tsp garlic powder ¼ tsp garlic powder
1/4 tsp salt ¼ tsp salt
2 green onions sliced, about 3 Tablespoons 2 green onions sliced, about 3 Tablespoons
1 cup finely grated medium cheddar cheese 1 cup finely grated medium cheddar cheese
1/2 pound bacon cooked and crumbled ½ pound bacon cooked and crumbled
12 jalapeno peppers 12 jalapeno peppers
1/4 cup panko crumbs optional ¼ cup panko crumbs optional

In a medium bowl, mix together cream cheese, pepper, garlic salt, 2 tablespoons of the sliced green onions, cheese, and about 1⁄2 cup of the crumbled bacon.
Rinse jalapenos and pat dry. Slice peppers in half lengthwise. Use a spoon or gloved fingers to scoop out the seeds and ribbing from the peppers.
Use a small spoon to scoop the cheese mixture into each pepper half.
Place stuffed jalapenos in a single layer into the basket of an air fryer. Allow some space between each pepper. You will probably need to cook the peppers in a few batches, depending on their size.
Sprinkle a bit of the breadcrumbs over the tops of each pepper (this is easier to do once they’re in the air fryer basket so that the breadcrumbs don’t fall off when moving the peppers into the basket.
Spray the tops of the peppers liberally with non-stick cooking spray.
Bake at 380°F for 5 to 7 minutes, until the tops of the poppers are golden brown.
Leave the peppers to sit in the air fryer basket for a minute or two before transferring to a platter.
Garnish with additional green onions and crumbled bacon. Serve warm with ranch dressing.