Nouvelle Rocoto Relleno

Ingredients

In the traditional Peruvian Rocoto Relleno, the peppers are typically stuffed with a mixture of ground beef, onions, garlic, and spices, then baked until tender. In the Nouvelle version, we elevate the dish by incorporating innovative techniques and presentation styles. The filling is refined with finely diced vegetables, aromatic herbs, and a choice of premium meat or seafood. The dish is meticulously plated to create an artistic masterpiece that showcases the essence of Nouvelle cuisine. We alse have the original recipe for Rocoto relleno, so you can check it out.

• 6 rocoto peppers 6 rocoto peppers
• 200g (7oz) premium ground beef or seafood of your choice 200g (7oz) premium ground beef or seafood of your choice
• 1 small onion, finely diced 1 small onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 zucchini, finely diced 1 zucchini, finely diced
• 1 tomato, seeded and finely diced 1 tomato, seeded and finely diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or cilantro), finely chopped Fresh herbs (such as parsley or cilantro), finely chopped
• Microgreens or edible flowers for garnish Microgreens or edible flowers for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Carefully deseed the rocoto peppers, ensuring to remove all the seeds and membranes. Rinse the peppers under cold water to remove any remaining heat.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the ground beef or seafood to the skillet and cook until browned. If using seafood, ensure it is cooked through.
5. 5.
   Stir in the diced carrot, zucchini, and tomato. Cook for an additional 5 minutes until the vegetables are tender.
6. 6.
   Season the mixture with cumin, paprika, salt, and pepper. Adjust the seasoning according to your taste.
7. 7.
   Remove the skillet from heat and stir in the fresh herbs.
8. 8.
   Stuff each rocoto pepper with the filling mixture, ensuring they are generously filled.
9. 9.
   Place the stuffed peppers on a baking dish and bake for 20-25 minutes, or until the peppers are tender and slightly charred.
10. 10.
    Remove from the oven and let them cool for a few minutes.
11. 11.
    Plate the rocoto peppers artistically, drizzle with vibrant sauces, and garnish with microgreens or edible flowers.

Treat your ingredients with care...

• Rocoto peppers — When deseeding the rocoto peppers, it is essential to wear gloves to protect your hands from the heat. Be cautious while handling the peppers, as they can be very spicy.
• Microgreens or edible flowers — Choose fresh and vibrant microgreens or edible flowers to enhance the visual appeal of the dish.

Tips & Tricks

• For a vegetarian version, replace the ground beef or seafood with cooked quinoa or a mixture of finely diced mushrooms and tofu.
• Experiment with different sauces to drizzle over the rocoto peppers, such as a tangy lime-cilantro sauce or a creamy avocado sauce.
• Serve the Nouvelle Rocoto Relleno as an elegant appetizer or as a main course accompanied by a fresh salad.

Serving advice

Serve the Nouvelle Rocoto Relleno as a visually stunning centerpiece on individual plates. Encourage your guests to savor the flavors and textures of the dish by cutting into the rocoto pepper and enjoying each bite with the accompanying sauces and garnishes.

Presentation advice

When plating the Nouvelle Rocoto Relleno, pay attention to the arrangement of the stuffed peppers, sauces, and garnishes. Create a visually appealing composition that showcases the vibrant colors and textures of the dish. Use artistic drizzles and precise placement to elevate the presentation.