STUFFED PLANTAINS
Get great flavor with our Stuffed Plantains recipe. Tasty beef and tomato filling gets topped with bacon and cheese when you make our Stuffed Plantains.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 58m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Place plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.
- Meanwhile, cook onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 3/4 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.
- Top with bacon and remaining cheese. Bake 5 min. or until cheese is melted.
Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
STUFFED PLANTAINS
My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 3
Number Of Ingredients 3
Steps:
- Cut plantain into 3 pieces, keeping the peel on.
- Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
- Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g
CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY
This sweet and savory Puerto Rican dish features ripened plantain boats filled with a delicious beef mixture that's made with peppers, onions, garlic, and cilantro. It's topped with creamy mozzarella cheese, and garnished with more cilantro.
Provided by Tikeyah Whittle
Categories Lunch
Time 1h3m
Yield 4 canoas
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
- Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
- Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
- Make the plantains: Trim the ends off of the plantains, then peel.
- Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
- Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
- Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
- Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
- Enjoy!
STUFFED PLANTAINS
Stuffed plantains are a hearty filling dish made from Caribbean and Central American staples. This signature dish at the restaurant Sol Sips is comfort food for the spirit and a satisfying meal for the body.
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 servings
Number Of Ingredients 13
Steps:
- For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
- Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
- For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
- Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.
STUFFED PLANTAIN BOATS
Plantain, also known as cooking banana, is enjoyed in many parts of the world. In West African countries (as well as the Caribbean and certain parts of South America due to African influence), plantain is used both unripe (green) and ripe (yellow/yellowish black). You can find unripe plantain boiled and pounded with cassava to make fufu. When the flesh ripens and turns soft and sweet, it is ideal for roasting or grilling. Growing up in Ghana, I enjoyed fried plantains especially with red red beans, but I have found many other ways to cook and appreciate them since. These plantain boats are baked until tender, then stuffed with a mixture of sauteed vegetables, spices and corned beef--an ingredient my mother loved to use when I was growing up. Enjoy this sweet and savory recipe that will impress a crowd.
Provided by Food Network Kitchen
Time 1h
Yield 8 serving
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Cut off the tips of the plantains, then make a slit along the back of each, cutting through the skin from tip to tip. Remove the plantain skins using your thumb. Lay each plantain on its side and slice off a thin layer on the back (the outer curved area), about 3 inches long and 1/2 inch wide. This will flatten the curved area and help the plantains sit on the cutting board without tipping over. Using a paring knife, make a 1-inch-deep slit along the middle of the front side of each plantain, starting from an inch away from one tip and stopping at an inch away from the other tip. Use your index or pinky finger to carefully widen each slit until you see the little black seeds in the middle of the plantain. Brush the plantains all over with about 1 tablespoon of the oil and sprinkle them with salt. Oil a baking sheet with another tablespoon of oil and add the plantains.
- Bake the plantains for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the plantains are yellowish and soft to the touch and the tips, sides and bottoms are caramelized, about 15 minutes. Allow to cool on the baking sheet. Once the plantains cool, they can be easily lifted without breaking.
- To make the stuffing, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the bell pepper and tomato and cook until softened slightly, about 2 minutes. Add the corned beef and stir to combine. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Mix in the curry, thyme, granulated garlic, bouillon powder and cayenne pepper, if using. Let simmer for 2 minutes. Allow to cool until warm.
- Use a teaspoon to scoop the stuffing into the opening of each plantain. Eat the plantain boat like you would a hot dog.
GRILLED STUFFED PLANTAINS
Plantains are brown when ripe, don't try to use the green or yellow ones for this. Instead of grilling you can also roast these in the oven the entire time instead of just at the end.
Provided by Chef Jean
Categories < 60 Mins
Time 40m
Yield 4 appetizers, 4 serving(s)
Number Of Ingredients 4
Steps:
- Coat the peel of the plantains with olive oil. Grill on low (or roast on 350) for 15-20 minutes.
- Slice open the plaintains like a baked potato. Sprinkle the insides with pepper and stuff each with 4 oz of cheese.
- Put the plantains in a 400 degree oven for about 8 minutes or until cheese is very melty, but not brown.
- Serve with your favorite salsa is desired.
Nutrition Facts : Calories 680, Fat 39.6, SaturatedFat 17.1, Cholesterol 89.7, Sodium 719.8, Carbohydrate 59.9, Fiber 4.3, Sugar 28, Protein 27.6
PLANTAIN STUFFED CHICKEN BREASTS
Make and share this Plantain Stuffed Chicken Breasts recipe from Food.com.
Provided by Mexi-Rosie
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season chicken breasts with salt and pepper Slice bananas thinly and fry the slices in cooking oil untl golden brown.
- Drain excess grease.
- When plantains are warm, mash them together with the cheese and the butter.
- Fill the breast flattened cutlets with this mix, make rolls and seal edges with toothpicks or your preferred method.
- Fry in hot oil on both sides and then place them in medium heat oven for 10 minutes.
Nutrition Facts : Calories 607.1, Fat 28.4, SaturatedFat 13.1, Cholesterol 133.2, Sodium 258.7, Carbohydrate 57.4, Fiber 4.1, Sugar 27, Protein 35.5
PICADILLO STUFFED PLANTAINS RECIPE BY TASTY
Stuffed plantains inspired by Puerto Rican cuisine.
Provided by Nichi Hoskins
Categories Dinner
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- 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.
- Garnish with cilantro and enjoy!
Nutrition Facts : Calories 801 calories, Carbohydrate 106 grams, Fat 33 grams, Fiber 8 grams, Protein 27 grams, Sugar 44 grams
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