Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Using a small paring knife, cut each jalapeño in half lengthwise. Scoop out the seeds and membranes using a small spoon or melon baller. Set aside.
In a medium bowl, mix together the cream cheese, cheddar cheese, green onions, garlic powder, salt, and onion powder. Mix together with a spoon until all the ingredients are incorporated into the cream cheese. Set aside.
In a separate medium bowl, mix together the panko breadcrumbs and melted butter.
Fill the peppers with the cream cheese mixture and transfer them to the prepared baking sheet. Top each pepper with the breadcrumb mixture.
Bake for 18-20 minutes, or until the breadcrumb topping is golden and crispy. Garnish with more green onions and serve.
Notes
This recipe can be prepared up to 2 days in advance. Prepare and stuff the jalapeños with the cream cheese mixture and place on a prepared baking sheet. Cover with plastic wrap and refrigerate. When ready to bake, top with grated cheddar cheese and the panko breadcrumb mixture. Bake and serve.