Grilled Pork and Poblano Peppers

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Feb. 01, 2023
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.
Grilled Pork and Poblano Peppers Recipe photo by Taste of Home


  • 3 large poblano peppers
  • 1-1/2 cups 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)


  1. Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside.
  2. Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, 8-10 minutes.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3 ounces cooked pork with 1/2 pepper: 304 calories, 14g fat (7g saturated fat), 110mg cholesterol, 389mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 38g protein.