Preheat oven to 325 degrees. Lightly oil baking sheet and set aside. Cut peppers in half lengthwise, scrape out and discard seeds. In a small bowl, mix together cheddar, cream cheese, garlic powder and chipotle pepper, fill each pepper half with some of the mixture.
In one bowl, lightly beat eggs until combined and frothy. In another bowl, stir together bread crumbs and salt. Roll each filled pepper in egg, then in bread crumbs. Place on baking sheet.
Bake until tender and browned, about 30 minutes. Serve warm, with sour cream for dipping. Makes 24 pieces. Enjoy!