1. Home
  2. Dishes
  3. Bacon Wrapped BBQ Chicken Poblanos

Bacon Wrapped BBQ Chicken Poblanos

Category: Dinner Ideas That Actually Work

Large poblano peppers are filled with a savory BBQ chicken and cheddar mixture, then enveloped in strips of bacon before grilling to perfection. The soft, smoky chiles and bubbling cheese contrast with the crispy bacon layer. Once cooked, a drizzle of agave nectar adds a subtle sweetness, balancing the dish’s bold flavors. Use gloves to prep peppers and toothpicks to secure bacon during cooking. For best results, select plump peppers for easier stuffing. Enjoy these as a satisfying main at barbecues or family gatherings, keeping leftovers for next-day lunches.

Pin It Share Send Print Jump to Recipe
Clare Recipes
Created By Lily Chen
Updated on Wed, 06 Aug 2025 19:50:18 GMT
Stuffed Poblano Peppers with Bacon and Cheese. Save
Stuffed Poblano Peppers with Bacon and Cheese. | lilicooks.com

Bacon Wrapped BBQ Chicken Stuffed Poblano Peppers have become a star at my family BBQs and potlucks Often everyone lines up for seconds and I am always happy to share the secret to getting that perfect spicy smoky balance The sweetness of agave at the end pulls everything together making them unforgettable for pepper lovers

I first experimented with this recipe during a backyard BBQ and quickly realized it would become a regular By the second try my family was fighting over the last pepper

Ingredients

  • Large poblano peppers: look for plump shiny peppers with firm skin so you have enough room to fill them
  • Shredded chicken: use rotisserie or leftover grilled chicken for easy prep and juicy results
  • BBQ sauce: choose a smoky or tangy variety to build that classic BBQ flavor
  • Cheddar cheese: go with sharp cheddar for a nice melt and bold taste
  • Center cut bacon: get thick enough slices so it crisps without burning before the peppers are done
  • Agave nectar or honey: brings just the right hint of sweetness at the end
  • Toothpicks and gloves: these keep your hands safe from pepper oils and secure the bacon while grilling

Step-by-Step Instructions

Preparing the Peppers:
Wash the peppers thoroughly using food gloves so you avoid contact with the oils Cut one thin slit from stem to tip on each pepper Carefully remove seeds and membranes making enough space for filling
Making the Filling:
In a small bowl combine shredded chicken BBQ sauce and cheddar cheese Stir well so every bite gets a mix of tangy sauce and melty cheese
Stuffing the Peppers:
Stuff the chicken mixture into each hollowed out pepper pressing gently to fill from end to end Do not overpack as it needs space to heat through
Wrapping with Bacon:
Wrap a strip of bacon around each filled pepper Try to cover most of the pepper with bacon so it crisps evenly Secure with soaked toothpicks so the bacon stays in place
Grilling the Peppers:
Preheat your grill to medium high oil the grates or use cooking spray Place peppers on the cooler side of the grill so they do not burn fast Turn every couple of minutes so the bacon cooks evenly Expect this to take anywhere from twenty to forty minutes depending on pepper size and grill temperature
Finishing Touch:
Remove from grill once bacon is fully cooked Gently take out all toothpicks Drizzle agave nectar or honey over the top while still hot for a touch of sweet
Stuffed Poblano Peppers with bacon and cheese. Save
Stuffed Poblano Peppers with bacon and cheese. | lilicooks.com

My favorite part of this recipe is watching the bacon crisp as the peppers slowly roast The scent is incredible My whole family gathers round the grill and it has started to feel like the official signal that summer has begun

Storage Tips

Cool leftover stuffed peppers completely before moving to an airtight container They keep well in the fridge for up to three days For longer storage let cool then wrap tightly and freeze up to two months Just reheat gently in the oven to keep the bacon crisp

Ingredient Substitutions

Swap in Monterey Jack or mozzarella if you want a milder cheese For more heat add a spoonful of diced jalapeño to the chicken mix Honey works in place of agave nectar smoked turkey bacon is great if you need a lighter option

Stuffed Poblano Peppers on a wooden platter. Save
Stuffed Poblano Peppers on a wooden platter. | lilicooks.com

Serving Suggestions

Serve these as a main course with a bright slaw on the side or slice them up as hearty appetizers at your next cookout A drizzle of extra barbecue sauce on the plate takes everything up a notch

Recipe FAQs

→ How do you prepare the poblano peppers for stuffing?

Wear gloves to cut open each poblano, remove the seeds and membranes gently, then set aside for filling.

→ Can I use store-bought shredded chicken?

Yes, precooked rotisserie, deli chicken, or even canned shredded chicken all work well as filling options.

→ What’s the best grilling method for bacon-wrapped peppers?

Grill over indirect or medium-high heat, turning every few minutes, until bacon is fully crisped and poblanos are tender.

→ Why drizzle agave nectar over the finished peppers?

Agave adds a gentle sweetness to balance the smoky richness of the BBQ chicken and bacon layers.

→ What cheese is best for stuffing?

Cheddar cheese melts smoothly and complements the BBQ flavors, but you can substitute with Monterey Jack if desired.

Bacon Wrapped BBQ Chicken Poblanos

Smoky chicken, cheddar, and bacon fill poblanos, grilled and finished with agave for a sweet-savory delight.

Preparation Time
10 min
Cooking Time
20 min
Overall Time
30 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 4 Serves

Dietary Options: Gluten-Free

Ingredients

→ Main Ingredients

01 8 large poblano peppers
02 1 1/2 cups shredded chicken
03 1/2 cup BBQ sauce
04 1/2 cup cheddar cheese, shredded
05 8 strips center cut bacon
06 4 tablespoons agave nectar or honey

Steps

Step 01

Soak 15-20 toothpicks in a bowl of water. You may not need all of them.

Step 02

Wear protective gloves to wash the poblano peppers thoroughly. Cut a thin slit from the stem to tip and carefully remove seeds and membranes using your fingers. Set the peppers aside.

Step 03

In a small mixing bowl, combine shredded chicken, BBQ sauce, and cheddar cheese until well mixed.

Step 04

Using your fingers, gently stuff each poblano pepper with the chicken mixture. Be cautious not to overfill.

Step 05

Wrap a strip of bacon around each stuffed pepper and secure it with the soaked toothpicks.

Step 06

Preheat the grill to medium-high heat. Lightly coat the grill grate with cooking spray or vegetable oil, then place the bacon-wrapped peppers on the top rack or in an area with indirect heat. Turn the peppers every 2 minutes until the bacon is fully cooked and peppers are heated through. This process takes between 20 to 40 minutes, depending on pepper size.

Step 07

Remove the peppers from the grill and carefully take out the toothpicks. Drizzle agave nectar evenly over the peppers and serve immediately.

Tips

  1. Use rotisserie chicken, leftover cooked chicken, or canned chicken for convenience. Choose poblano peppers that are large and firm to maximize stuffing capacity.
  2. Protective gloves are recommended for handling chili peppers to prevent irritation.

Required Tools

  • Food gloves
  • Toothpicks

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 384
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~