Grilled Pork and Poblano Peppers Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 195
  • Fat:
  • 11 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 57 mg
  • Sodium:
  • 265 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 2 g
  • Protein:
  • 19 g


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Grilled Pork and Poblano Peppers

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My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Grill (gas or charcoal)

TIME: Prep: 10 min. Grill: 20 min.

Ingredients:

  • 4 large poblano peppers
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 4-1/2 teaspoons chili powder
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon aniseed, ground
  • 1/8 teaspoon cayenne pepper
  • 2 pork tenderloins (about 1 pound each)

Directions:

Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
    Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat for 18 minutes or until a meat thermometer reads 160°. Place peppers over indirect heat; heat for 10 minutes or until browned. Yield: 6-8 servings.


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