Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers aside.

Stir together the cheddar, cream cheese, mayonnaise, bacon, onion and 1/4 teaspoon each salt, paprika, and garlic powder in a medium bowl. Stir together the panko breadcrumbs, and the remaining 1/4 teaspoon each paprika and garlic powder in a small bowl.

Fill each pepper half with the cheese mixture, and place on a foil-lined rimmed baking sheet. Sprinkle the tops of the peppers evenly with the breadcrumb mixture.

Transfer half of the stuffed peppers to an air fryer basket sprayed with nonstick cooking spray and space evenly. Spray tops of peppers with cooking spray. Cook at 380° for 5 to 7 minutes, until the tops are browned and cheese mixture is melty.

Place the cooked peppers on a rimmed baking sheet and keep warm in a 200° oven while air-frying the remaining stuffed peppers.

Serve jalapeño poppers with ranch dressing.