Preheat your oven to 350°F / 177°C and line a baking sheet with parchment paper or a wire rack.
Slice 16 jalapenos in half lengthwise, then use a spoon to scrape out the stems, seeds, and white membranes.
In a small bowl, combine 4 oz / 113g of softened cream cheese and 0. 25 cups / 28g (0.99 oz) of shredded cheddar cheese until smooth.
Fill each jalapeno half with the cheese blend, smoothing the top.
Slice 16 bacon strips in half crosswise to create 32 shorter pieces.
Wrap one half-strip of bacon tightly around each stuffed jalapeno, tucking the seam underneath.
Arrange the poppers on your prepared baking sheet, leaving space between each one.
Bake for 20 to 25 minutes until the bacon is crisp and the peppers have softened.
Remove from the oven and immediately sprinkle with 1 tsp / 6g (0.21 oz) of salt and 1 tsp / 2g (0.07 oz) of paprika.
