Picadillo Stuffed Plantains

Picadillo Stuffed Plantains

4.8(18)

Stuffed plantains inspired by Puerto Rican cuisine.

Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Yield
4 servings

How to Make It

1. Step
Preheat the oven to 400 degrees.
2. Step
Remove the peel from the plantains and cut a slit lengthwise down the center, only going about halfway through.
3. Step
Place them in a baking dish, evenly brush with melted butter and bake, covered with foil, until soft, about 35 to 40 minutes.
4. Step
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft, about 3 to 5 minutes.
5. Step
Add garlic and cook until fragrant, about 1 minute.
6. Step
Add ground beef and season with salt and pepper. Cook, breaking it up as you stir, until beef is no longer pink, about 5 minutes.
7. Step
Add in the chipotle peppers, Worcestershire, cumin, sazon; cook for 1 to 2 minutes until fragrant.
8. Step
Add chicken stock, tomato sauce, diced potatoes and olives. Bring to boil then reduce to simmer. Cover, and cook until potatoes are tender, about 15 to 20 minutes. Check for seasoning and add more salt and pepper if needed.
9. Step
Remove plantains from the oven and let cool slightly. Add 1 tablespoon of cheese to the bottom of the plantain “boat”; top with ⅓ to ½ cup of beef mixture and top with another 2 tablespoons of cheese. Repeat with remaining ingredients.
10. Step
Return to the oven and bake until the cheese has melted, about 5 to 7 minutes.
11. Step
Garnish with cilantro and enjoy!

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