Cream Cheese Stuffed Poblano Peppers

Last Updated on April 2, 2024 by What’s Smoking

These cream cheese stuffed poblano peppers are a great addition to your outdoor menu and fit the bill whether its for a summer BBQ or your Super Bowl party. Your prep to serving should only be about 35 minutes and you have a great appetizer ready to go.

Cream Cheese Stuffed Poblano Peppers Prep

So this might be the easiest prep you will have when it comes to an appetizer. For starters you are going to slice your poblano peppers in half and remove the seeds. Fortunately poblano peppers do not have a lot of seeds to remove and they are all clustered together pretty tightly. Once removed you will add your cream cheese to the to peppers. Poblano peppers are not real deep so you will not need a lot of cream cheese in each half, figure maybe 2-3 tablespoons in each, give or take depending on the depth of the pepper.

Once you have the cream cheese in the peppers, I sprinkled some Meat Church Holy Voodoo on top and then added some bacon. Figure you will need about a strip of bacon per pepper. I would cook the bacon, crumble it and let it cool before adding it on top of the cream cheese. Sometimes I will use some crumbled bacon if that is all I have. Go with what you have in the house, it all works.

Once that is done you are ready to throw these on your grill, smoker or kettle of choice. I did these cream cheese stuffed poblano peppers on my Weber grill but could have just as easily thrown my on my Weber Kettle.

I was not doing enough to warrant cranking up my 18″ WSM for these but if I already had a smoke going, no reason to not use the WSM. This is a great opportunity to leverage your upper and lower rack on the WSM.

Time to Grill The Peppers

I got my grill up to a temp of about 350° and placed the peppers on the warming rack of my grill. I did the warming rack because I did not want to get too much direct heat on these and melt the cream cheese or have the peppers soften to quickly on me and lose the structure of the peppers and result in them falling apart. My Weber has 4 burners so I started the two furthest to the left and placed the peppers on the warming rack furthest to the right. You are going to give these about 30 minutes to warm up the cream cheese, and bacon along with soften the peppers a bit.

Since there is not exact time to pull keep an eye on them as each grill may vary a bit and lord know thermometer on the grills are not always accurate. Once you get enough char on your peppers and feel the cream cheese has been warmed enough go ahead and pulled them off. Do not wait to serve these, get them out to the guests while they are hot.

I hope you enjoyed this Cream Cheese Stuffed Poblano Peppers recipe. If you are looking for some other ideas take a look at our shrimp and peach kabobs or our grilled chicken sliders.

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