Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
Using a paring knife, carefully slice each jalapeño lengthwise and open them up.
Gently scoop out the seeds and membranes with a spoon or melon baller, reducing heat while keeping plenty of flavor inside.
In a mixing bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, smoked paprika, lemon juice, and breadcrumbs, stirring until smooth and well blended.
Use a spoon or piping bag to generously stuff each jalapeño half with the cheese mixture, pressing it in so it’s packed tightly.
Arrange the stuffed jalapeños on the prepared baking sheet, placing them cut side up.
Bake in the oven for 15-20 minutes, until the cheese is bubbling and the peppers are blistered and slightly charred around the edges.
If the tops are browning too quickly, loosely cover with foil and continue baking until fully cooked.
Remove from the oven and let rest for 5 minutes to allow the cheese to set slightly.
Garnish with freshly chopped herbs or extra bacon if desired, then serve warm with lime wedges or hot sauce for added flavor.
