Preheat the oven to 375° (190°C). Line a baking sheet with tin foil and coat with cooking spray.
Cook the bacon (7-8 slices) until crisp then drain on a paper towel; chop the bacon into very small pieces. Mix the bacon crumbles into the cream cheese (10 ounces) until thoroughly combined.
Cut the top 1/3 of the pepper (lengthwise) off and discarded, creating a boat shape. Wear plastic gloves if possible and carefully remove seeds and ribs with a spoon.
Spread each jalapeño boat with cream cheese and bacon mixture. Pour the panko crumbs onto a plate. Dip the stuffed jalapeño into the Panko crumbs (1/4 cup), cream cheese side down.
Bake on a pan with a rack for 20-25 minutes. If the Panko crumbs aren't golden brown, turn the oven to broil and cook them, watching carefully so they don't burn, for a few minutes. Serve immediately. Enjoy.