Rinse the peppers, slice in half, remove the membranes and the seeds.
Collect the ingredients for the stuffing: cream cheese, chopped green and white onions, chopped bacon and shredded cheddar cheese.
In a medium bowl, mix together the cheeses, the onions, and the bacon bits.
Stuff jalapeno pepper halves. The stuffing can stick out a little.
Prepare the dredging mix by combining seasoned bread crumbs with an equal amount of grated Parmesan cheese on a plate or a shallow bowl.
Dredge the stuffing side in the mix. Gently press on it to ensure the mix sticks well.
Transfer the peppers to a baking sheet, stuffed side up. Sprinkle the remaining dredging mix on top of the peppers.
Bake on the third rack from the top (about 8-10 inches from the top) for 20 minutes or until the tops start to brown and the filling has melted.
Turn on the broiler and cook on high with the oven door half-way open for about 3-5 minutes or until the tops are well-browned. Keep an eye on the poppers at all times as they will brown very quickly. Some will brown faster than others so have long tongs handy to remove them or move away from under the heating element as soon as they are ready.
Serve the poppers hot, on their own or with your favorite dipping sauce.