Preheat your grill to medium-high heat (375–400°F or 190–200°C). Allow about 10 minutes for the grill to reach the desired temperature.

In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and well-blended.

Wash the jalapeno peppers and slice them in half lengthwise. Remove the seeds and membranes to reduce heat and fill each half with the creamy cheese mixture.

Wrap each filled jalapeno half with a slice of bacon. Use toothpicks to secure if necessary.

Lightly brush the bacon-wrapped jalapenos with olive oil to prevent sticking on the grill.

Place the poppers cheese-side up on the grill and grill for 10-15 minutes, turning occasionally until bacon is golden brown and jalapenos are tender.

Remove from the grill and let cool for about 5 minutes before serving.