Start by preheating your oven to 200°C (400°F) and lining a baking sheet with parchment paper.
Using a sharp knife, slice each jalapeño in half lengthwise. Carefully scoop out the seeds and membranes with a small spoon, unless you prefer extra heat, then leave some seeds intact.
In a mixing bowl, combine softened cream cheese, shredded cheese, buffalo sauce, garlic powder, cayenne, and a pinch of salt and pepper. Mix until smooth and well blended—you should have a creamy, slightly spicy filling.
Using a small spoon, stuff each jalapeño half with the cheese mixture, pressing gently to fill completely. Place a toothpick through each stuffed pepper to help keep the filling secured during baking.
If you're using bacon, wrap each stuffed pepper with a small piece of bacon and secure with a toothpick. This adds smoky crispiness and extra flavor.
Arrange the stuffed peppers on the prepared baking sheet, leaving space between each. Bake for 15–20 minutes, until the peppers are tender and the cheese is bubbling and slightly browned on top.
Once cooked, remove the poppers from the oven and let them rest for about 5 minutes. Carefully remove toothpicks and transfer to a serving plate. They should be hot, cheesy, and oozing at the edges.
Serve the Buffalo Jalapeño Poppers warm, with optional drizzles of extra buffalo sauce or a side of cooling ranch dressing for balance.
