Grilled Rocoto Pepper Stuffed with Spiced Ground Pork

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fiery Bolivian rocoto peppers stuffed with a savory mixture of spiced ground pork and vegetables, then grilled to smoky perfection. This Latin American-inspired pork recipe, ready in about 40 minutes, pairs rocoto peppers, halved and seeded, ground pork, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 6 Latin American cuisine 280 cal/serving

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Ingredients

6 large rocoto peppers, halved and seeded
400 g ground pork
1 medium (150 g) onion, finely chopped
3 garlic cloves, minced
1 medium (120 g) tomato, finely diced
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika
2 tbsp olive oil
to taste salt
to taste black pepper
2 tbsp fresh parsley, chopped
6 lime wedges, for serving

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat (around 400°F). Brush 6 halved and seeded rocoto peppers lightly with 1 tbsp olive oil.
Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 150 g finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until fragrant and translucent.
Step 3: Add 400 g ground pork, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp smoked paprika, and salt and black pepper to taste. Cook, breaking up meat, for 8-10 minutes until browned.
Step 4: Stir in 120 g diced tomato and cook for 3 minutes until softened. Remove from heat and mix in 2 tbsp chopped fresh parsley.
Step 5: Fill each rocoto pepper half with the pork mixture, pressing gently to pack.
Step 6: Place stuffed peppers on the grill, cooking for 6-8 minutes per side until the pepper skins are charred slightly and filling is hot.
Step 7: Remove from grill and serve immediately with 6 lime wedges for squeezing over.