Preheat an outdoor grill for medium heat and lightly oil the grate.
Mix together cream cheese, Cheddar, Parmesan, and garlic powder in a bowl until the mixture is thoroughly blended.
Lay jalapeño pepper on a work surface and cut a lengthwise sliver from the side of the pepper, exposing seeds and white membrane. With the handle of a teaspoon, scrape out seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
Stuff each pepper with cheese mixture and wrap each stuffed pepper in a half bacon slice (thin sliced bacon works best). Secure with toothpicks.
Grill stuffed jalapeños on a less-hot part of the grill until peppers are hot and juicy and bacon is browned, 30 to 40 minutes.
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