This recipe uses Big Green Egg Sweet and Smoky seasoning
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper.
Fill each halved jalapeño pepper with cream cheese mixture and sprinkle a touch of the Big Green Egg Sweet and Smoky seasoning on top.
Wrap each jalapeño with a strip of bacon and top with the Big Green Egg Sweet and Smoky seasoning.
Bake for 25 minutes until bacon is crispy and browned.