Preheat your oven to 400°F (200°C) and line a baking sheet with foil, placing a wire rack on top if desired.

Wearing gloves if you prefer, slice each jalapeño in half lengthwise and remove seeds and membranes with a small spoon.

In a skillet over medium heat, cook the sausage until browned. Drain excess fat and let cool slightly.

Combine softened cream cheese, shredded cheddar, cooked sausage, green onions, garlic, smoked paprika, onion powder, salt, and pepper in a bowl.

Mix until smooth and evenly combined; taste and adjust seasonings as necessary.

Spoon the filling into each jalapeño half, pressing it in to hold shape. Optionally, sprinkle a pinch of panko on top.

Wrap each stuffed half with a bacon strip if using, and secure with a toothpick.

Place the stuffed jalapeños on the prepared rack or baking sheet, spray lightly with cooking oil, and bake for 15–20 minutes, until the cheese is bubbly and tops are golden.

If not using bacon, broil for 1–2 minutes at the end for a golden top, watching closely to avoid burning.

Let them cool a few minutes, then sprinkle with fresh cilantro or parsley, and serve warm.