Menu

Grilled Pork and Poblano Peppers

Add a Review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Donna Gay Harris, Springdale, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Grilled Pork and Poblano Peppers

Contest Winner
0 | 0 Reviews Add your review
Yield: 6 servings
Prep: 10 min
Cook: 20 min
Save Saved Saving print

Ingredients

  • 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)
Text Ingredients

Directions

  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.

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.
Loading Popular in the Community
Loading Reviews