Grilled Rocoto Pepper Stuffed with Spiced Ground Pork

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs large rocoto peppers, halved and seeded, ground pork, medium (150 g) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Fill each rocoto pepper half with the pork mixture, pressing gently to pack.
  6. 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.
  7. Step 7: Remove from grill and serve immediately with 6 lime wedges for squeezing over.

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Frequently asked questions

How long does Grilled Rocoto Pepper Stuffed with Spiced Ground Pork take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Rocoto Pepper Stuffed with Spiced Ground Pork?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Grilled Rocoto Pepper Stuffed with Spiced Ground Pork?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Rocoto Pepper Stuffed with Spiced Ground Pork for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Rocoto Pepper Stuffed with Spiced Ground Pork?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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