Preheat the smoker to 250 degrees F.

Slice the jalapeno peppers in half lengthwise and scoop out the seeds and membranes inside with a spoon. It’s best to wear gloves to do this.

Add the cream cheese, cheddar cheese, paprika, onion powder, and garlic powder to a bowl and mix well.

Fill each jalapeno pepper half with the cheese mixture, and distribute evenly in the pepper halves.

Wrap each jalapeno with a slice of bacon. Use toothpicks to hold the bacon in place.

Transfer the peppers to the preheated smoker and smoke them for 1-2 hours, or until the peppers soften and the bacon is starting to crisp. You can place them under a broiler for a couple of minutes if you need to.

Remove, cool slightly, and serve.