Preheat the oven to 375°F and line a baking sheet with parchment paper.

Wash and slice peppers in half, lengthwise. Use a small spoon to scoop out the seeds and membranes. Set aside.

Using kitchen shears or a knife, cut the bacon into small pieces and cook in a frying pan over medium heat for approximately 3-4 minutes.

Add in the chopped shallot and continue cooking for 2 more minutes.

Remove from heat.

In a medium bowl, mix the cream cheese, paprika, granulated garlic.

Add in the bacon and shallot mixture, then the cheddar cheese.

Stuff each pepper with the cream cheese mixture.

Mix the Panko bread crumbs with the Parmesan cheese in a shallow dish. Dip the filled jalapeno halves in the Panko mixture so that it coats the cheese filling, then place on a lined baking sheet.

Bake for 15 minutes until the tops are golden-brown (broil near the end if necessary).