Grilled Pork and Poblano Peppers Recipe
Grilled Pork and Poblano Peppers Recipe photo by Taste of Home
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Grilled Pork and Poblano Peppers Recipe

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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.
TOTAL TIME: Prep: 10 min. Grill: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Grill: 20 min.
MAKES: 6-8 servings


  • 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)

Nutritional Facts

1 each: 195 calories, 11g fat (6g saturated fat), 57mg cholesterol, 265mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 19g protein.


  1. Cut the top off each pepper and set tops aside. Remove seeds. Stuff peppers with cheese. Replace tops and secure with toothpicks; set aside.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Pork and Poblano Peppers in Country June/July 2000, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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clellish User ID: 1212602 32256
Reviewed Oct. 18, 2011

"Wonderful recipe full of flavor. The rub on the pork is delicious and the peppers and cheese are a great combination an an excellent addition to the grilled pork! We make this quite often!"

LauraManning User ID: 968398 52767
Reviewed Jul. 9, 2010

"The peppers were too hot for my taste, but the pork was really good."

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