Stuffed plantains inspired by Puerto Rican cuisine.
1 hr 30 min
1 hr 50 min
4 large ripe plantains
½ stick butter, melted
1 tablespoon olive oil
½ yellow onion, diced, small
½ green pepper, diced, small
½ red pepper, diced, small
2 cloves garlic, minced
2 chipotles in adobo peppers, chopped
1 teaspoon worcestershire sauce
1 teaspoon cumin
1 teaspoon sazon seasoning
½ lb ground beef (225 g), 80/20
½ small potato, peeled and diced
¼ cup green spanish olives (45 g), drained
½ cup chicken stock (120 mL)
¼ cup tomato sauce (55 g)
¾ cup shredded queso oaxaca (75 g), (or mozzarella cheese)
kosher salt, and pepper
fresh cilantro, for garnish
How to Make It
Preheat the oven to 400 degrees.
Remove the peel from the plantains and cut a slit lengthwise down the center, only going about halfway through.
Place them in a baking dish, evenly brush with melted butter and bake, covered with foil, until soft, about 35 to 40 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft, about 3 to 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
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.
Add in the chipotle peppers, Worcestershire, cumin, sazon; cook for 1 to 2 minutes until fragrant.
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.
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.
Return to the oven and bake until the cheese has melted, about 5 to 7 minutes.