The photo says it all: Bacon Wrapped BBQ Chicken Stuffed Peppers. *Cue lights from the heavens and the angels singing, this is a GOOD recipe!*
You will love this Stuffed Poblano Peppers Recipe!
Bacon Wrapped BBQ Chicken Stuffed Poblano Peppers are the ultimate BBQ Chicken recipe. Tender shredded chicken stuff in a chile pepper, wrapped in bacon and drizzled with sweet agave nectar.
What Are Chile Peppers?
First, a little chile pepper trivia. Did you know that chile peppers are actually a fruit? Yep, the internal edible seeds classify all 100+ varieties of chiles as a fruit rather than a vegetable.
Did you also know that the substance that gives chiles their heat is called capsaicin? Scientists have recently correlated chiles receiving more water produce higher heats (for their species) and those with less water with a milder heat index. This index is called the Scoville Scale.
Chile vs Chili
The last great debate: chili versus chile. I recently presented this question to a notable book editor since even the Internet couldn’t give me a concrete answer.
Her answer: chili is reserved for stews, chile is reserved for the actual fruit. Chili powder is a blend of chiles used to make chili the stew, while other seasonings like Ancho Chile Powder are just made up of one type of chile.
Chile peppers range in heat, size, geographic location and season, but ultimately all have a few similarities like the shape, seeds and flesh. Even the skin can vary.
Some are more waxy and better off being roasted and skinned while others have a soft skin that is perfectly easy to eat. Poblano peppers fit the bill for the perfect grilled pepper.
Now that you are armed with a few chile pepper Jeopardy questions, let’s talk about Bacon Wrapped BBQ Chicken Stuffed Chile Peppers. This recipe is simple and versatile.
What you’ll need for Cheese Stuffed Poblano Peppers
The list is short and sweet for this tasty stuffed peppers recipe!
- Poblano peppers– look for smaller to medium size peppers are cavernous. This way you can stuff them well, but they won’t be so large that they need more cooking time when the bacon is done.
- Shredded cooked chicken– You an use leftover chicken breasts, canned chicken or rotisserie chicken bought at the store.
- BBQ Sauce– Just pick your favorites! I like something with sweet heat for this recipe. My honey chipotle is awesome, as is cran-blueberry sauce. My basic homemade BBQ sauce and cola BBQ sauces are also winners.
- Cheddar Cheese– Freshly shredded cheese with give you best melty outcomes. Swap out with other flavors of cheese or even a blend if you are trying to empty out the fridge.
- Center cut bacon– Bacon serves two purposes. The first is that the fats season the peppers and help to tenderize the skin. Second, it’s bacon and it tastes awesome. If the peppers are small, you’ll likely only need 1 strip per pepper, but if you have large ones, use two.
- Agave Nectar or Honey– Balance the heat with a finishing drizzle of agave nectar or honey.
What chile peppers should I use for Stuffed Poblano Peppers?
You can use any type of chile pepper you wish as long as it is cavernous and has fairly thick flesh to uphold on the grill.
One thing to keep in mind is when you are picking out your chile peppers, aim for ones that are “roomy”- if they are collapsed you will not be able to fit in as much BBQ chicken and that would be disastrous.
How to make Stuffed Poblano Peppers
Making them is relatively easy, just make sure you give yourself enough time to soak the toothpicks so they don’t burn on the grill.
- Soak Toothpicks. Soak 15-20 toothpicks in a bowl of water. You might not need them all. Soaking ensures they won’t go up in flames on the grill.
- Prep Peppers. Wash the chile peppers using gloves, oils produced can still burn your skin, so wearing protective gloves, such as non-powder latex gloves is highly recommended. Cut a thin slit from the stem to tip, all the way down. Using your fingers, carefully remove seeds and membranes, or at least as much as you can get. The more you get out, the more room there will be for chicken and cheese!
- Make Filling. Combine the chicken, BBQ sauce and cheddar cheese.
- Stuff Peppers. Stuff the chicken mixture into each pepper. You might have a little left over- size of chili peppers can vary greatly!
- Bacon Wrap. Wrap a strip (or two) of bacon around each pepper, securing with toothpicks. Try to make them a single layer, if they double up, the under slice won’t cook thoroughly.
- Grill. Heat the grill to medium-high heat (approximately 350°F). When heated, lightly coat with vegetable oil and place the bacon wrapped chile peppers onto the top rack or on indirect heat. Turn the chiles every 2 minutes until all sides are done and bacon is fully cooked. This takes variable time depending on the size of the pepper. It can range from 20-40 minutes. Peppers will keep their shape, but bacon will be cooked.
- Drizzle. Remove from the grill and carefully remove the toothpicks. Drizzle evenly with agave nectar and serve.
Storing Stuffed Poblano Peppers with Cheese
To store stuffed poblano peppers, follow these steps:
- Allow the peppers to cool completely before storing.
- Place the stuffed peppers in an airtight container or wrap them tightly in plastic wrap.
- Store them in the refrigerator for up to 3-4 days.
To reheat stuffed poblano peppers, you can choose one of the following methods: - Oven method: Preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet and heat them in the oven for about 15-20 minutes, or until they are heated through.
- Microwave method: Place the stuffed peppers on a microwave-safe dish and cover them with a microwave-safe lid or microwave-safe plastic wrap. Heat them in the microwave on medium power in 1-minute intervals, checking and stirring in between, until they are heated thoroughly.
- Stovetop method: Heat a non-stick skillet or pan over medium heat. Place the stuffed peppers in the pan and cover them with a lid. Cook for about 5-7 minutes, turning occasionally, until they are heated throughout.
Remember to adjust the reheating time based on the size and thickness of the stuffed poblano peppers.
Chicken Stuffed Poblano Peppers FAQs
No, it is not necessary to peel poblanos before stuffing them.
Wearing gloves and using a small paring knife, cut a thin slit down the side.
Poblano peppers are generally considered to have a mild to moderate level of heat. With that said, each individual has a different tolerance to heat, so what is mild to one, might be spicy to another.
Grilling poblano peppers typically takes about 20-40 minutes, depending on the size and desired level of char. It’s important to rotate the peppers occasionally to ensure even cooking and charring on all sides.
Yes, it is safe to eat the skin of a poblano pepper. The skin of poblano peppers is thin and tender, and it is commonly consumed when the peppers are cooked or roasted. The bacon in this dish helps to further soften and season the skin.
Also check out these chile recipes:
- Chile Relleno Casserole
- BBQ Chicken Stuffed and Bacon Wrapped BBQ Chiles
- Chile Relleno Quiche
- Chile Rellano Bites
- Chile Verde Burritos
- Double Crunch Monte Cristo Chile Relleno Sandwich
- Corn Dip
What to serve with Chicken Stuffed Poblano Peppers
- Bacon Wrapped Asparagus
- Sweet Potato Fries
- Corn on the Cob
- Vinegar Coleslaw
- Deviled Egg Macaroni Salad
Stuffed Poblano Peppers
Equipment
Ingredients
- 8 large poblano peppers , large and cavernous
- 1 1/2 cups shredded chicken *
- 1/2 cup BBQ sauce
- 1/2 cup cheddar cheese , shredded
- 8 strips center cut bacon , double if your peppers are large
- 4 tablespoons agave nectar , or honey
Instructions
- Soak 15-20 toothpicks in a bowl of water. You might not need them all.
- Wash the chile peppers using gloves, oils produced can still burn your skin, so wearing protective gloves, such as non-powder latex gloves is highly recommended. Cut a thin slit from the stem to tip, all the way down. Using your fingers, carefully remove seeds and membranes, or at least as much as you can get. Set aside.
- In a small mixing bowl, combine the chicken, BBQ sauce and cheddar cheese.
- Using your fingers, carefully stuff the chicken mixture into each pepper. You might have a little left over- size of chili peppers can vary greatly!
- Wrap a strip of bacon around each pepper, securing with toothpicks.
- Heat the grill to medium-high heat. When heated, lightly coat with cooking spray or coat with vegetable oil and place the bacon wrapped chile peppers onto the top rack or on indirect heat. Turn the chiles every 2 minutes until all sides are done and bacon is fully cooked. This takes variable time depending on the size of the pepper. It can range from 20-40 minutes. Peppers will keep their shape, but bacon will be cooked.
- Remove from the grill and then carefully remove the toothpicks. Drizzle evenly with agave nectar and serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Could you do these in the oven??
Oh my gosh, these look amazingly good. Can you deliver a load right now please!
Now these would be a hit in my house! Yum!
These look great.
Bacon wrapped and melted cheese, the question is, how many could I eat? They look so good.
This looks delicious! BBQ and bacon??? this would be a success at home!
XOXO
You had me at bacon and BBQ! But the chicken and cheese takes it over the top!