Bacon Wrapped Stuffed Poblano Peppers
Smoky stuffed poblano peppers filled with creamy crab filling, wrapped in bacon, and grilled until crispy, melty, and full of bold, irresistible flavor.
👩🍳 First Date Favorite: Stuffed Poblano Peppers
My husband and I’s love story has a little fairy tale magic in it. We met during my freshman year of college, dated for a few months, and then life pulled us in different directions. Fast forward fifteen years and we reconnected, and that was it. He’s the love of my life. I’ve never felt more like me than I do with him. I can tell him anything, and he’s the one I want to spend my days (and dinner dates) with.
The first time we hung out again after all those years, he came over and we grilled dinner in the backyard. I had steaks and these amazing bacon-wrapped, crab-stuffed Anaheim peppers from Hy-Vee. They were my favorite back then and honestly, they still are. They’re ridiculously good next to a juicy grilled steak or alongside a cheesy stuffed chicken breast.
However, I have recently become obsessed with poblano peppers. So I decided to make bacon wrapped stuffed peppers with Poblanos instead of Anaheim. They bring a more earthy, slightly smoky flavor to stuffed peppers. Make them on the smoker and you have an out of this world stuffed poblano pepper that you can brag about.
They’re super easy to make at home, too. Just grab some large Poblano peppers and stuff them with a creamy mixture of crab and cream cheese (a little garlic powder and green onion in the mix doesn’t hurt either). Wrap each pepper with a slice of bacon, secure it with a toothpick, and toss them on the grill or smoker over medium-high heat. Let the peppers get a little charred, the filling hot and melty, and the bacon nice and crispy. It’s smoky, savory, creamy, and just ridiculously delicious.
🛒 Stuffed Poblano Peppers Ingredient List
🥣 Visual Process for Making Stuffed Poblano Peppers
Start by prepping your poblanos. You want to get good sized peppers to make stuffed poblano peppers so the cavity is large to fit all the filling.Slice the tops off each pepper, just like you would with a pumpkin, and carefully scoop out all the seeds and membranes inside. You want a nice clean cavity for stuffing, but try not to tear the pepper because those walls are gonna hold in all that creamy, melty goodness. If you want a little extra spice, leave a few seeds behind (totally up to you!).
In a separate bowl, mix together softened cream cheese, chopped imitation crab meat, finely minced green onions, and a generous shake of garlic powder. The cream cheese should be soft enough to stir easily. If it’s too cold, pop it in the microwave for a few seconds. The green onions add a nice fresh bite and the garlic powder rounds out the flavor. Stir until everything’s fully combined and evenly mixed.
Pro top: Do this in the food processor. You get less chunks of crab and its more evenly distributed.
Now, grab your prepped poblanos and carefully stuff them with the crab and cream cheese filling. Pack it in well, but don’t overfill to the point it’s spilling out the top.
Once your poblano peppers are stuffed, take a couple strips of bacon and wrap each pepper from top to bottom. Overlap the slices slightly as you go to hold everything together and lock in that smoky bacon flavor. Use a toothpick to secure the ends if needed because it helps keep the bacon in place as it cooks.
If you’ve got a pepper roaster made for your grill or smoker, now’s the time to use it. It keeps the peppers upright so the filling doesn’t ooze out too early. No roaster? No problem, just nestle them into a cast iron skillet or even a foil packet with the open side facing up.
If you don’t have a pepper roaster, you can use the bacon to cover the opening. Just stretch it across the top as you wrap. Even better, pop the pepper top back on and secure it in place with a snug wrap of bacon.
Place the stuffed poblano peppers on a preheated grill or smoker and cook until the peppers are tender and just starting to blister, the filling is hot and bubbly, and the bacon is crisped to your liking. This usually takes around 20 to 30 minutes, depending on the heat of your grill and the size of your peppers. Keep an eye on them, and rotate if needed to avoid flare-ups or uneven cooking.
Once your stuffed poblano peppers are done, let them rest for a few minutes so the filling sets slightly and then dig in!
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Bacon Wrapped Stuffed Poblano Peppers
Ingredients
- 4 Poblano peppers (Tops cut off and cored)
- 8 oz cream cheese
- ½ lb imitation crab meat
- ¼ cup minced green onion
- 2 teaspoon garlic powder
- 8 slices thin bacon
Instructions
- Preheat grill of smoker to 400℉.
- Cut the tops off 4 Poblano peppers and scoop out the seeds.
- In a small bowl, combine 8 oz cream cheese, ½ lb imitation crab meat, ¼ cup minced green onion and 2 teaspoon garlic powder.
- Stuff the poblano peppers with the filling using a small spoon and pressing it down into the pepper gently.
- Wrap the peppers with a couple strips of bacon, securing them with a toothpick. See notes on wrapping techniques.
- If you have one, place them top up in a pepper roaster suitable for your grill or smoker. Smoke or grill until the peppers are slightly charred, filling bubbly and hot and the bacon crisp, about 20-30 minutes. Let them rest a few minutes.
- Serve hot as a side dish to a grilled chicken sandwich or steaks.
Notes
Substitutions
Storage
Nutrition
FAQs
Do I need to peel the skin off the poblanos after cooking?
Nope! Unlike roasted poblanos used in sauces, the skin softens nicely when grilled or smoked and adds a little texture and charred flavor.
Can I bake these instead of grilling or smoking?
Absolutely. I did that just last week. Bake them on a sheet pan at 400°F until the bacon is crisp and the filling is hot and bubbly, usually 25–30 minutes.
Are stuffed poblano peppers spicy?
Poblanos are generally mild, but heat can vary from pepper to pepper. If you’re worried about spice, taste a small piece of raw pepper first.
Stuffed Poblano Peppers Serving Suggestions
Stuffed poblano peppers pair well with a variety of sides. Try serving them with cilantro-lime rice, Mexican-style street corn, black beans, or a fresh garden salad. Roasted potatoes or grilled vegetables also make a great match. For a heartier meal, add a side of tortilla chips with salsa or guacamole. If you’re keeping it low-carb, go with cauliflower rice or sautéed greens.
More Sides To Go With Stuffed Poblano Peppers
If you’re serving stuffed poblano peppers, you’ve already got bold flavor on the table, so let’s build the rest of the meal around that! A Grilled Corn Salad with Zesty Lime Dressing is the perfect match. It’s smoky, tangy, and bright enough to balance the richness of the cream cheese and bacon-stuffed peppers. For a crunchy, creamy side, try Creamy Greek Yogurt Coleslaw. It’s lighter than mayo-based versions but still delivers that classic texture and tang, making it a great cooling contrast.
Want to lean into island vibes? Serve the peppers with a scoop of Jamaican Jerk Rice and Beans. Warm spices, fluffy rice, and creamy beans are a no-brainer combo. If you’re in the mood for comfort food, Turnips Au Gratin is a cozy and unexpected twist on potatoes, with layers of tender turnips baked in a creamy, cheesy sauce that plays nicely with the poblano’s kick.
For something fun and retro, Floating Salad adds crunch and a cool, creamy finish. Or go all-in on street food energy with Street Corn Salad, packed with cotija cheese, lime, chili, and mayo. Basically elote in a bowl. Feeling tropical? Pineapple Fried Rice brings sweet, savory, and a little spice all in one dish. And don’t forget the Avocado Salsa. It’s chunky, fresh, and soft, it’s the easiest way to add a pop of green to your plate.