Cut the jalapenos lengthwise, trying to keep the stem end intact--don't cut the ends of the pepper off! Scoop out the seeds and the membrane, to make the peppers less spicy.

In a mixing bowl, combine the cream cheese, 1/2 cup of cheddar, scallions, ranch, garlic powder, and pepper. Using a hand mixer or a sturdy spoon, mix the ingredients until well combined.

Use a small spoon to scoop up the filling and stuff inside of the pepper. Smooth out the top, so that the filling is level with the pepper.

Once all the peppers are stuffed, set aside and make the topping.

In a small bowl, combine the Panko, garlic powder, and salt.

Add the tablespoon of olive oil and give the mixture a toss to coat the crumbs. Next, add the cheddar cheese and give the topping a quick mix until the ingredients are well distributed.

Distribute the Panko mixture on top of all the stuffed peppers until no more is left in the bowl. Press the crumbs lightly into the cream cheese filling to make sure they stick really well. You can be generous with the topping!

To fry, spray the basket of your air fryer lightly with cooking spray. Gently add as many poppers as you can in a single layer. You may need to fry in batches.

Lightly spray the top of the poppers with cooking spray and fry at 360º for 5-8 minutes. The tops should be nice and brown, crisp, and the filling should be creamy.

Using a large spoon, gently remove the jalapeno poppers from the air fryer and transfer them to your serving dish.

Repeat the frying process until all the jalapeno poppers have been air fried! Allow the poppers to sit a few minutes before eating.