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Grilled Pork and Poblano Peppers Recipe

Grilled Pork and Poblano Peppers Recipe

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. YIELD: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)


  • 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°-170° and juices run clear. Place peppers on sides of grill (not directly over coals); 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.

Nutritional Facts

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

Reviews for Grilled Pork and Poblano Peppers

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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!"

Reviewed Jul. 9, 2010

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

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