Set your oven to 400°F (200°C) or your air fryer to 375°F (190°C).

Wash the jalapeños, slice them in half lengthwise, and remove the seeds and membranes. For less spice, ensure all seeds are removed.

In a medium bowl, combine vegan cream cheese, shredded vegan cheese (if using), smoked paprika, and garlic powder. Stir until smooth.

Scoop the cream cheese mixture into each jalapeño half using a small spoon or piping bag. Be generous, but avoid overfilling.

Place the bread crumbs in a shallow dish. Gently press the stuffed side of each jalapeño into the bread crumbs, ensuring an even coating. Lightly spray with cooking spray or drizzle with olive oil for added crispiness.

Oven: Arrange the coated jalapeños on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden and crispy.

Air Fryer: Arrange in a single layer in the air fryer basket and cook for 12-15 minutes, shaking the basket halfway through.

Let the poppers cool slightly before serving. Pair with vegan ranch, chipotle mayo, or avocado salsa for dipping.