Stuffed Plantains Recipes

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PLANTAINS STUFFED WITH PICADILLO

This Cuban riff on baked stuffed potatoes uses plantains instead, along with a mildly spicy picadillo chili.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 17



Plantains Stuffed with Picadillo image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
  • Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
  • Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
  • Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
  • Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
  • Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.

Nonstick cooking spray, for the baking sheet and plantains
6 large ripe plantains
3 cups vegetable oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 pounds ground beef
1/2 cup Manzanilla olives, sliced
1 poblano chile, chopped
Kosher salt
1 1/2 cups canned tomatoes, diced and juices reserved
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1 cup Cotija, crumbled
Fresh cilantro leaves, for garnish

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



Stuffed Plantain Boats image

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.

8 ripe yellow plantains
1/4 cup olive oil
Kosher salt
2 cloves garlic, minced
1 small onion, diced
1 green bell pepper, diced
1 plum tomato, diced
12 ounces canned corned beef, separated with a fork
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/4 teaspoon bouillon powder
1/4 teaspoon cayenne pepper, optional

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



Stuffed Plantains image

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

3 ripe yellow plantains, unpeeled
1/2 cup chopped onions
3 cloves garlic, minced
2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. ground beef
2 tsp. dried oregano leaves
1 can (14-1/2 oz.) diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled

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



Stuffed Plantains image

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.

4 cups water
3 ripe plantains
1/3 cup grapeseed oil
1/4 cup chopped bell peppers
1/4 cup chopped onions
1/4 cup chopped tomatoes
3 cups red kidney beans
1 teaspoon garlic powder
1/3 teaspoon pink Himalayan sea salt
1/3 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup coconut-based mozzarella cheese
1/4 cup coconut-based cheddar cheese

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



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

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!

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
½ cup green bell pepper, about 1 small pepper
3 cloves garlic, minced
½ cup fresh cilantro, chopped
1 lb ground beef
¾ teaspoon adobo seasoning
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
5 tablespoons tomato sauce
3 cups vegetable oil
4 plantains
kosher salt, to taste
16 oz shredded mozzarella cheese
fresh cilantro, for garnish, torn

TOSTONES RELLENOS (STUFFED PLANTAIN CUPS)

The filling for tostones rellenos can vary greatly: ceviche, octopus salad, pico de gallo, salsa, garlic shrimp, etc. These are stuffed with picadillo (seasoned ground beef) and cheese, but use your imagination. The possibilities are endless!

Provided by LatinaCook

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 11



Tostones Rellenos (Stuffed Plantain Cups) image

Steps:

  • Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry the plantains in the preheated oil until golden, but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonero or with the bottom of a small dish to make a small disk, then shape the disk into a small cup. Return the plantain cups to the hot oil, and fry until golden and crisp, 5 to 7 minutes more. Season with garlic salt. Set aside.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat and stir in the ground beef. Season with salt. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the sofrito, tomato sauce, water, sazon seasoning, and olives. Reduce heat to medium-low, then simmer until liquid is reduced, about 15 minutes.
  • Fill the plantain cups with the beef mixture and top with Cheddar cheese. Arrange the cups on a baking sheet.
  • Bake in the preheated oven until the cheese is melted, 5 to 8 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 16 g, Cholesterol 52 mg, Fat 21.7 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1737.6 mg, Sugar 7.4 g

3 cups canola oil for frying
2 green plantains, peeled and sliced crosswise into fourths
2 teaspoons garlic salt
1 pound lean ground beef
¾ teaspoon salt
½ cup sofrito
½ cup tomato sauce
¼ cup water
1 (1.41 ounce) package sazon seasoning
5 pitted green olives, chopped
1 cup shredded Cheddar cheese

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



Stuffed Plantains image

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

1 ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

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