Stuffed Poblano Peppers

straight on shot of stuffed poblano pepper cut on a plate

Course: Main Course, Main Dish

Cuisine: American

Keyword: sutffed peppers

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 384kcal

Author: Chef Jessica Formicola

Bacon Wrapped BBQ Chicken Stuffed Chile Peppers are the ultimate BBQ Chicken recipe. Tender shredded chicken stuff in a chile pepper, wrapped in bacon and drizzled with sweet agave nectar.

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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

Use precooked chicken from a rotisserie chicken or leftover chicken. You can also use thinly sliced deli meat chicken or canned shredded chicken.

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.

Nutrition