Stuffed Baked Plantains
Roasted stuffed plantains with seasoned ground meat, tomatoes, onions, bell pepper, and spices make an excellent lunch, dinner, or even breakfast. Very comforting indeed!
Why for breakfast? Because breakfast is the most important meal of the day, and you want a hearty and healthy start. Besides, no one has to know if you decide to make them for a paleo-friendly breakfast (omit the cheese, and you’re good to go).
I am a HUGE plantain lover! I’m embarrassed to say I’ve caused a scene at home when someone ate my last plantain. I can’t live without them.
Recently, trying out many different plantain recipes has been a lot of fun. If it’s anything that looks pleasing and excites my palate, count me in. And this plantain recipe grabbed my attention, so I had to make it. Plus, they look like canoes, so cute.
Easy and Good For You
What I love most about this plantain recipe is how easy it is to make. Roasting them in the oven instead of frying seriously cuts out some calories. That means I can eat two.
Just slit open the roasted plantains and fill them up. Sautéd tomatoes, onions, smoked paprika, garlic, bell pepper, and ground meat (any ground meat—chicken, turkey, pork, or beef) make a soul-satisfying filling. Stuff the plantains, top them with cheese, and bake them long enough to melt the cheese for a flavor party in your mouth.
How to Stuff Baked Plantains
- Peel the plantains and bake them for about 15 minutes, turn, and bake on the other side for another 15 minutes or until golden brown and tender.
- Sauce: While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, garlic, tomato sauce, and paprika. Let it simmer for about 10 minutes, stirring frequently to prevent burning. Add ½ cup of water if needed.
- Add your choice of ground meat and continue cooking for 10 minutes or more. Then, add bell pepper and parsley and adjust the seasonings to taste.
- Make a horizontal slit in the slightly cooled plantains, and stuff with equal amounts of the meat mixture.
- Sprinkle with grated cheese and put them back in the oven to bake for another 5 minutes. Serve hot.
Tips and Tricks
- The plantains should be ripe, dark yellow, and firm. Not green because they’re too hard, and not overripe with black skin because they’re too soft.
- They freeze pretty well, so make extra for a stress-free lunch later.
What to Pair With Stuffed Plantains
While my family is perfectly happy with just a stuffed plantain on the plate, a Caesar or tossed salad on the side is super delish. Finish off the meal with a glass of coquito and arroz con leche for dessert for a Caribbean fest.
More Awesome Plantain Recipes to Try
Watch How to Make It
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Stuffed Baked Plantains
Ingredients
- 2-3 ripe plantains
- 2 tablespoons (30ml) canola oil
- ½ pound (230g) ground meat (beef, pork, or lamb)
- ½ medium onion, chopped
- 1 teaspoon (3g) minced garlic
- ½ cup (120ml) tomato sauce
- 1 tablespoon (6g) smoked paprika
- 1 small bell pepper (green, yellow, or red)
- 2 tablespoons (7g) parsley
- ½ cup (50-60g) grated cheese (optional)
- cooking spray
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil.
- Cut both ends off the plantain using a sharp knife to make it easy to grab their skins. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the plantain peel by pulling it back.
- Place plantains on a tray and lightly spray, then bake for about 15 minutes. Turn and bake on the other side for another 15 minutes or until golden brown and tender.
- While the plantains are baking, heat 2 tablespoons of oil in a saucepan. Add the onions, garlic, tomato sauce, and paprika. Let simmer for about 10 minutes, stirring frequently to prevent burning. Add about ½ cup of water if needed.
- Then, add ground meat and continue cooking for 10 minutes or more.
- Finally, add the bell pepper and parsley and adjust for seasoning.
- Remove the baked plantains from the oven and cool for a couple of minutes. Make a horizontal slit in the plantains, and evenly divide the stuffing between plantains.
- Sprinkle with cheese (if desired) and place in the oven to bake for 5 more minutes to melt the cheese. Serve hot.
Tips & Notes:
- When buying plantains, it’s important to get the right ones. They should be ripe, dark yellow, and firm. Not green because they’re too hard and not overly ripe with black skin because they’re too soft for stuffing. Save the really ripe plantains for another recipe.
- Plantain lasagna. Slice the plantains lengthwise and arrange the slices as you would lasagna noodles. Layer them with the filling and grated cheese. Bake until bubbly and the plantains are tender.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
