Crab Rangoon Stuffed Poblano Peppers take everything you love about crab rangoons and turn it into a smoky grilled appetizer that’s guaranteed to disappear fast.

Crab rangoon stuffed peppers on a wood board.

Creamy crab filling, crispy bacon and roasted poblano peppers make an easy appetizer that’s big on flavor without a lot of fuss. These are great for cookouts, game day or when you are craving something new.

Why You’ll Love This Recipe

Crab rangoon flavors on the grill. Cream cheese, crab, Worcestershire and soy sauce give these stuffed peppers that familiar takeout-inspired flavor with smoky grilled goodness.
Easy grilled appetizer recipe. Simple ingredients and quick prep make these great for parties, tailgating and weekend cookouts.
Mild heat with bold flavor. Poblano peppers add just a little kick while the creamy filling balances everything out perfectly.

Ingredients for Crab Stuffed Poblano Peppers

Poblano peppers
Cream cheese
Onion
Steak rub
Worcestershire sauce
Soy sauce
Imitation crab
Bacon – cooked an crumbled

How to Make Crab Rangoon Stuffed Poblano Peppers

Poblano peppers cut in half for stuffing.

Cream cheese mixture for stuffed poblano peppers.

Prepare the grill.
Preheat your grill to medium heat, about 350° to 375°.
Prep the peppers.
Slice the poblano peppers in half lengthwise. Remove the seeds and membranes.
Make the filling.
In a mixing bowl combine softened cream cheese, diced onion, steak rub, Worcestershire sauce and soy sauce. Stir in imitation crab.

Crab rangoon stuffed poblanos with crispy bacon on top.

Stuff the peppers.
Fill each poblano half generously with the crab mixture. Sprinkle with crumbled bacon.
Grill the peppers.
Place stuffed peppers onto the grill over indirect heat. Close the lid and cook for 20 to 25 minutes or until the peppers are tender and the filling is hot and bubbly.
Serve hot.
Remove from the grill and let cool slightly before serving.

Variations

Chop the imitation crab if preferred.
This filling is also great for stuffing jalapenos.

Crab Rangoon Stuffed Poblano Peppers are one of those appetizers that people keep talking about after the cookout is over. Creamy, smoky and loaded with flavor, they’re an easy way to bring something different to the grill.

Have you tried this Crab Rangoon Stuffed Poblano Peppers Recipe? Leave a comment and star rating below to let us know how it turned out.

Crab rangoon stuffed peppers on a grill.

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Crab Rangoon Stuffed Poblano Peppers

Crab Rangoon Stuffed Poblano Peppers are a creamy grilled appetizer made with crab, bacon and cream cheese stuffed into smoky poblano peppers.

Prep Time10

Cook Time25

Course: Appetizers

Cuisine: American

Keyword: crab, stuffed peppers

Servings:

Calories: 251kcal

Ingredients

2 pounds poblano peppers
1 pound imitation crab
8 ounces cream cheese softened
¼ cup onion finely diced
2 teaspoons steak rub or seasoning salt
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
6 slices bacon cooked and crumbled

Instructions

Preheat grill to 400°.
Slice the poblano peppers in half lengthwise. Remove the seeds and membranes.
In a large bowl combine softened cream cheese, diced onion, steak rub, Worcestershire sauce and soy sauce. Stir in imitation crab.
Spoon filling into each poblano half.
Top with bacon.
Place stuffed peppers onto the grill over indirect heat. Close the lid and cook for 20 to 25 minutes or until the peppers are tender and the filling is hot and bubbly.
Remove from the grill and let cool slightly before serving.