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Stuffed Baked Plantains

Stuffed Baked Plantains – roasted plantains filled with seasoned ground meat, tomatoes, onions, bell pepper, and spices, topped with cheese for lunch, dinner or even breakfast- very comforting! 
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 -3
Calories 651kcal
Author Imma


  • 2-3 ripe plantains
  • 2 tablespoon canola oil
  • ½ pound ground meat
  • ½ medium onion chopped
  • 1 teaspoon minced garlic
  • ½ cup tomato sauce
  • 1 tablespoon smoked paprika
  • 1 small green yellow or red pepper
  • 2 tablespoon parsley
  • ½ cup grated cheese optional
  • Cooking spray
  • Salt and pepper as needed


  • Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil.
  • Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain, peel only as deep as the peel. Remove plantain peel by pulling back.
  • Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender.
  • While the plantains are baking, add 2 tablespoon of oil to a sauce pan, followed by onions, garlic and tomato sauce. Let it 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 about 10 or more minutes.
  • Finally add green pepper and parsley, adjust for seasoning
  • Remove baked plantains from oven cool for a couple of minutes, make a horizontal slit in the plantains, stuff with equal amounts of meat mixture
  • Sprinkle with cheese, if desire place in oven and bake for an additional 5 minutes. Serve warm


Calories: 651kcal | Carbohydrates: 68g | Protein: 21g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 549mg | Potassium: 1522mg | Fiber: 7g | Sugar: 32g | Vitamin A: 4845IU | Vitamin C: 92.9mg | Calcium: 253mg | Iron: 4.2mg