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!*
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
The list is short and sweet for this tasty stuffed poblano peppers recipe! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- 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
- BBQ sauce
- Cheddar cheese
- Center cut bacon
- Agave nectar or honey
Make it A Meal
You can serve these chicken stuffed poblano peppers with just about anything you’d like to! If serving for dinner, you can serve them with vegetables like Bacon Wrapped Asparagus, Corn on the Cob or Vinegar Coleslaw.
Or you can lean into the carbs a little bit and serve them with Sweet Potato Fries or Deviled Egg Macaroni Salad. They also make a great standalone appetizer if you prefer.
5S Philosophy 👩🏻
- Salt – Bacon is already quite salty, and so is bbq sauce, so I don’t feel the need to add more salt. Try adding coarse kosher salt if you feel it needs it.
- Seasonings – What with the bacon, sauce and peppers, these stuffed poblano peppers don’t need much seasoning! You can try adding garlic if you’d like.
- Sauces – 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.
- Swaps – Try swapping the chicken for shredded pork instead. It will still pair excellently with the sauce and bacon.
- Senses – Smoky bacon crackles around tender poblanos stuffed with juicy BBQ chicken, filling the air with sweet, tangy aroma and delivering a bold bite of heat, savor, and rich, smoky-sweet flavor.
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 8 large poblano 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 the seeds and membranes, or at least as much as you can get. Set aside.
- In a small mixing bowl, combine the 1 1/2 cups shredded chicken *, 1/2 cup BBQ sauce and shredded 1/2 cup 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. If your peppers are large, you might need two strips of bacon.
- Heat the grill to medium-high heat. When heated, lightly coat the grates with cooking spray or 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 the peppers from the grill and then carefully remove the toothpicks. Drizzle evenly with the 4 tablespoons 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.
Notes
Nutrition
Storage and Freezing
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.
Yes, you can! Make sure to store them in an airtight container and they can be frozen for up to two months.
FAQs
No, it is not necessary to peel poblanos before stuffing them.
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.
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.
More Easy Chile Recipes
If you know me, you know I like a little spice in my life. Here are some of my favorite chile recipes.
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!