Preheat your smoker to 275ºF. Load it with applewood chips or pellets, depending on the type of smoker you have.
You may choose to wear gloves to cut your jalapeños. This prevents the oil from being on your hands and potentially getting on your face later.
Slice the jalapeños in half lengthwise, leaving the stem on. Use a spoon to scoop out the ribs and seeds.
In a medium mixing bowl, combine the cream cheese, cheddar, garlic powder, and parsley flakes until everything evenly distributed.
Use a spoon to scoop tablespoon-sized dollops of filling into your hand. Roll the filling into logs the approximate size and shape of a jalapeño half. Press one into each pepper.
Wrap each stuffed jalapeño with a strip of turkey bacon. Start at the stem-end, and wrap it tightly all the way to the bottom to seal the filling in. If using pork bacon, double wrap your peppers to ensure full coverage.
Set your peppers on a foil-lined baking tray in the center of your smoker, and let them cook for 45 minutes to 1 hour, until the turkey bacon is crisp to your liking.