Line a baking sheet with parchment paper and preheat your oven to 200°C (390°F).
Slice each jalapeño lengthwise, keeping the stem intact if you like a natural look. Carefully scoop out the seeds and membranes with a teaspoon, ensuring the peppers are tender but still hold their shape.
In a bowl, combine the shredded cheddar, softened cream cheese, smoked paprika, and lemon juice. Mix until smooth and creamy, tasting to adjust seasoning if needed. The mixture should be savory, slightly tangy, and well-blended.
Using a small spoon or piping bag, fill each jalapeño half generously with the cheese mixture. Press the filling in so it’s moundable but not overflowing, ensuring every pepper is nicely stuffed.
Arrange the stuffed jalapeños cut side up on the prepared baking sheet. Sprinkle the tops with breadcrumbs for crunch, or more cheese if you prefer a cheesy crust.
Bake in the preheated oven for 15-20 minutes, until the cheese is bubbly and slightly golden, and the peppers are blistered and fragrant.
Remove from the oven and let the poppers rest for 5 minutes; this helps the filling set slightly for easier handling.
Serve the poppers warm, garnished with chopped herbs or a drizzle of honey if desired, for a perfect balance of smoky, cheesy, and spicy flavors.
