Slice the jalapeños lengthwise and remove the seeds and membranes for milder heat. Leave a small amount of membrane intact if you prefer extra spice. Set aside while you prepare the filling.

Heat a skillet over medium heat and cook the pork sausage until fully browned, breaking it into fine crumbles. Drain off excess grease and let the sausage cool slightly to prevent a greasy filling.

In a large bowl, combine the cooked sausage, cream cheese, shredded cheese, diced onion, garlic paste, all-purpose seasoning, and BBQ seasoning. Mix until smooth and evenly combined.

Generously fill each jalapeño half with the sausage mixture, slightly mounding the filling. Wrap each stuffed jalapeño with one slice of bacon, overlapping slightly, and secure with a toothpick if needed.

Place the wrapped jalapeños seam-side down on a parchment-lined baking sheet and lightly spray with oil. Bake at 400°F for 25–30 minutes until the bacon is crisp and the filling is hot and bubbly. Broil for 1–2 minutes at the end if additional color is desired.