Cut peppers in half lengthwise (wear gloves) . I like to keep the stems on the peppers as they look prettier that way.
With a spoon, scrape out the seeds and light colored membranes
Remember: the heat comes from the seeds and the membranes so if you can handle the heat, leave some of them intact.
In a bowl combine the cream cheese, cheddar cheese, garlic powder and chopped green onion and mix together
Stuff the hollowed out pepper half with the cream cheese mixture. make sure filling is even with top of pepper.
Wrap bacon slices around each half, covering as much of the surface as you can. You can precook the bacon about half way for crisper bacon and to shorten the cooking time.
Secure the bacon with toothpicks and place on a baking sheet. Bake in the oven for about 1 hour if you haven't precooked bacon or 20-30 minutes if bacon is precooked.
Brush lightly with BBQ sauce and serve with additional sauce for dipping.
Serve hot or at room temperature
Be sure to wash your hands well after handling jalapenos and don't touch your eyes or face while working with them. If you have sensitive skin, you may want to wear gloves when working with peppers. If you don't have gloves, I have put plastic sandwich bags over my hands while cutting and cleaning the peppers.
To shorten the baking time of the poppers, precook the bacon, cooking it about half way and then wrap around the pepper. This allows the bacon to get nice and crisp and not overcook the pepper