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Preheat grill to medium high or preheat your oven to 425 degree F.
Cut the stem off each jalapeno. Then cut in half lengthwise. Using a small spoon, melon baller or grapefruit spoon scrape out the seeds and membranes of jalapenos. I recommend wearing gloves while doing this.
Combine cream cheese, green onion, garlic powder and cheddar cheese in small mixing bowl. Stuff into the jalapeno halves.
Take a pieces of bacon and wrap around each jalapeno half, securring them with toothpicks.
Refrigerate jalapenos poppers for at least a hour. This helps prevent the cheese from melting out when you are grilling or baking them.
Grease grates of grill. Place jalapenos on grill cut side down and grill just until bacon begins to crisp. This should take about 6 minutes. Gently loosen bacon from the grill and flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.
Place jalapeno poppers cut side up on a baking sheet lined with foil and sprayed with cooking spray. Bake for 10 - 15 minutes or until cheese is bubbling and bacon is crisp.