Ripe Stuffed Plantains

-

I personally love ripe plantains, so just the idea of having them stuffed with anything I want, sounded like a treat to me. Heres a recipe that I tried not to long ago. You can stuff it with anything really. Another great thing to try stuffing it with is chorizo and cheese. My only suggestion is if you don't want it extra soft and mushy take it out of the oven a little sooner. But all around quick and delicious recipe.

Ripe Stuffed Plantains
Servings: 4
Prep Time: 5 min
Total Time: 45 min
Source: Elise Jackson

Ingredients
4-6  Ripe Plantains
1 lb ground beef (or ground turkey)
1 onion diced
1 pepper diced
1/2 cup mozzarella cheese
Seasonings of your choice (My suggestion: Lawrys all purpose seasoning, black pepper, salt, garlic powder)

Directions
Preheat your oven to 400F

Peel and slice your plantains in half, being careful not to slice it all the way through. You want to leave a little meat at the end and squeeze on both edges to help it open up a bit to create a gap for the filling.


In a separate pot on medium high heat, use a little olive oil and sautéed your onions and pepper together until just golden. Add in your ground meat and seasonings and cook for about 15 minutes until meat is thoroughly cooked and browned. 

Fill your plantains with your cooked meat and sprinkle a little cheese on top. Place in the oven. Ready in about 30 min. or when the cheese is melted and the plantains are softened.

Serve warm, goes great on its own or alongside something like a salad for a nice healthy meal.

Print Recipe
From My kitchen to yours
Enjoy

Comments

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. F
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and
Read more