Prep the jalapenos: Wear gloves if you have them. Slice jalapenos lengthwise and remove seeds and membranes with a spoon. For more heat, leave a little membrane in.

Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.

Make the filling: In a bowl, mix cream cheese, cheddar, bacon, green onions, garlic, onion powder, paprika, herbs (if using), a pinch of salt, and a few grinds of black pepper. Stir until smooth and well combined.

Mix the topping: In a small bowl, combine panko with melted butter or olive oil. Season with a pinch of salt and paprika for color.

Stuff the peppers: Spoon or pipe the cheese filling into each jalapeno half, slightly mounding it. Press a little panko mixture on top for crunch.

Air fry: Arrange stuffed jalapenos cut side up in a single layer. Cook at 375°F (190°C) for 8–12 minutes, until the topping is golden and the peppers are tender but not collapsed. Thickness of jalapenos and air fryer model can affect time.

Finish and serve: Let cool for 2 minutes, then add a squeeze of lime if you like. Serve hot with ranch or a simple yogurt dip.