• Wearing gloves, begin by removing the stem from the jalapeño peppers. Use a small knife to loosen it if necessary. Split the pepper in two lengthwise and carefully scrape out the seeds with a spoon. The more you scrape, the less heat the poppers will have. Set aside.
• Use a sharp knife or clean scissors to cut the green onion into thin slices. In a bowl, stir together cream cheese, shredded cheese and green onions.
• Spread cheese mixture onto pepper halves. Sprinkle panko bread crumbs on to each popper. Mix garlic powder, paprika, chili powder, salt and pepper in a small bowl. Sprinkle over each popper.
• Spray the tops with a bit of oil to help them crisp up. Bake on a baking sheet lined with parchment paper in an oven preheated to 350º F for 15-20 minutes or until the peppers are tender and the topping is browned and bubbling.

Air Fryer Alternative:

• Preheat air fryer to 350º F. Place poppers into basket and cook for 6-8 minutes or until browned and softened. You may have to cook them in batches to avoid overcrowding the basket.