Halve the jalapeños lengthwise and scoop out all the seeds and membranes. Once the halves are hollowed, set aside for later use.
In a small bowl mix together the Vertage cream cheese, bacon bits, and green onions.
In a shallow dish, combine the panko and melted butter coating the breadcrumbs evenly. Then season to taste with salt and pepper.
Spoon the mixture into the peppers using about 1 tbsp per halve. Finish by rolling the cream cheese side of the pepper in the panko mixture.
Lay the peppers evenly in an airfryer at 375 ˚F and cook for 5 to 8 minutes.