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Chicken Stuffed Poblano Peppers

Chicken Stuffed Poblano Peppers are a tasty meal made easily on the grill. They are great to use up leftover chicken and they are delicious enough for entertaining.

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Everyone goes crazy for our Brisket Stuffed Poblano Peppers and we’ve also made Sausage Stuffed Poblanos. This chicken popper version is just as delicious and needs to go on your must-try list.

Chicken and cheese stuffed poblano pepper on a plate with a fork.

These Chicken Stuffed Peppers are full of amazing flavors are cooked on the grill so that the peppers develop a smoky char that pairs perfectly with the cheesy chicken filling.

Ingredients Needed

  • Chicken Thighs or leftover cooked chicken
  • Olive Oil
  • Dry Rub
  • Cream Cheese
  • Colby Jack Cheese
  • Candied Jalapeños or fresh jalapeños
  • Granulated Garlic
  • Kosher Salt
  • Fresh Ground Pepper
  • Poblano Peppers
  • Bacon ~ Cooked
  • BBQ Sauce ~ We used our Peach BBQ Sauce
  • Cilantro for garnish

Step By Step Directions

Collage: Grilling chicken thighs for stuffed peppers- seasoning, grilling, chopped.

If you don’t have leftover chicken, pat chicken dry with paper towels. Coat with olive oil and sprinkle with dry rub. We used 3 boneless chicken thighs that we had on hand.

Cook the chicken over indirect fire with the grill closed until they reach 165°.

Remove from grill, cool slightly and dice.

Collage making chicken and cheese filing for stuffed peppers.

Add chopped chicken, cream cheese, shredded colby-jack cheese, diced jalapeños, garlic, salt and pepper to a bowl.

Mix until well combined.

Poblano peppers sliced in half for filling.

Slice the peppers in half, leaving the stem ends to form boats. If your peppers are too shallow to cut in half, you can just slice a bit off of one long side.

Collage stuffing poblano peppers with chicken and cheese filling.

Fill peppers with chicken and cheese filling.

Sprinkle with cheese and bacon crumbles. Drizzle with bbq sauce.

Grilling chicken stuffed peppers.

Grill over indirect fire with the grill closed for 25- 30 minutes until filling is hot and bubbly and peppers are softened.

Grilling chicken stuffed poblano peppers with bacon and cheese.

The chicken is already cooked through, so there are no worries of bringing it to a specific temperature.

Poblano Pepper stuffed with chicken and cheese.

Remove from grill. Garnish with cilantro and serve immediately.

How to Store and Reheat

Store leftover chicken stuffed peppers in an airtight container in the refrigerator up to 3 days.

To reheat, place on a baking sheet and cook in a 350° oven for about 12- 15 minutes or until heated through.

Are Poblano Peppers Hot?

Poblano Peppers are usually pretty mild and have are rated 1,000- 2,000 SHU. If you can’t find poblanos, Anaheim peppers are a great substitute.

What to Serve with Chicken Stuffed Poblano Peppers

Grilled Mexican Street Corn pairs perfectly with stuffed peppers and is easily made on the grill at the same time.

Coleslaw for BBQ goes with literally everything on the grill and is a great make ahead side dish.

Chile Butter Corn on the Cob is another favorite to serve with Tex-Mex dishes.

Chicken and cheese stuffed poblano pepper on a plate.

If you are looking for something new to try, these Chicken Stuffed Poblano Peppers are sure to hit the spot. Smoky chicken, cheese, jalapeños, bacon and bbq sauce come together on the grill for a delicious flavor combination.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Chicken stuffed poblano peppers with cheese and bacon.
Yield: 8 Servings

Chicken Stuffed Poblano Peppers

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Chicken Stuffed Poblano Peppers are a tasty meal made easily on the grill. They are great to use up leftover chicken and they are delicious enough for entertaining.

Ingredients

Instructions

  1. Prepare a grill fire to 350° using pecan or hickory for smoke flavor.
  2. pat chicken dry with paper towels. Coat with olive oil and sprinkle with dry rub. We used 3 boneless chicken thighs that we had on hand.
  3. Cook the chicken over indirect fire with the grill closed until they reach 165°.
  4. Remove from grill, cool slightly and dice.
  5. Add chopped chicken, cream cheese, shredded colby-jack cheese, diced jalapeños, garlic, salt and pepper to a bowl. Mix until well combined.
  6. Slice the peppers in half, leaving the stem ends to form boats. If your peppers are too shallow to cut in half, you can just slice a bit off of one long side.
  7. Fill peppers with chicken and cheese filling.
  8. Sprinkle with cheese and bacon crumbles. Drizzle with bbq sauce.
  9. Grill over indirect fire with the grill closed for 25- 30 minutes until filling is hot and bubbly and peppers are softened. The chicken is already cooked through, so there are no worries of bringing it to a specific temperature.
  10. Remove from grill and serve immediately.

Notes

Store leftover chicken stuffed peppers in an airtight container in the refrigerator up to 3 days.

To reheat, place on a baking sheet and cook in a 350° oven for about 12- 15 minutes or until heated through.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 376Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 111mgSodium: 607mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 27g

Nutritional information is estimated and may not be accurate.

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