Preheat the oven to 400 degrees F.

Slice the tops off of the jalapenos, slice them in half, and remove the seeds and innards from the peppers. Drizzle with 2 teaspoons of avocado oil and very lightly sprinkle with sea salt.

Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.

While the jalapenos are baking or cooling, prepare the cream cheese stuffing mixture. Add the remaining ingredients (cream cheese, jack cheese, garlic, green onion, sriracha, sea salt) to a mixing bowl and mix well to combine (this process will be easier if you allow the cream cheese to come to room temperature first).

Use a spoon to scoop the cream cheese mixture into the peppers.

If desired, stir ½ cup of almond flour with 2 teaspoons of avocado oil in a mixing bowl and sprinkle on top of the stuffed jalapenos.

Bake the stuffed jalapenos for another 8 to 10 minutes, or until the cream cheese is golden-brown.

Serve the poppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.