Preheat the oven to 425 degrees. Line a small baking sheet with parchment paper.

Combine the softened cream cheese, cheddar cheese, bacon crumbles, barbecue sauce, and minced garlic; mix well. Taste and season with sea salt and freshly cracked pepper, to taste; mix until well combined.

Lay the shishito peppers out on the lined baking sheet and see how they lay naturally. With a small paring knife cut a slit down the side facing up on each one (from below stem to almost the tip of the shishito pepper). Carefully remove the seeds if desired.

Stuff a spoonful of the cheese mixture into each pepper.

Combine the panko crumbs, garlic powder, sea salt, and freshly cracked pepper, to taste, on a small plate; mix well.

Dip the stuffed peppers (cheese side down) in the seasoned panko crumbs then place them on the prepared baking sheet.

Spray all of the stuffed shishitos with olive oil cooking spray.

Bake for 7 minutes.

Remove from the oven and serve. Enjoy.