Stuffed Plantain Boats Recipes

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STUFFED PLANTAIN



Stuffed plantain image

Delicious, meat free stuffed plantain - dairy free, gluten free, vegan

Provided by Charla

Categories     Appetiser

Time 35m

Number Of Ingredients 13

4 ripe plantain (peeled)
1 canned of black beans
1 small onion (chopped)
4 garlic cloves (minced)
2 tsp of parsley
2 tsp of oregano
1 tsp black pepper
1/4 tsp of cumin
1 cup of mixed bell peppers (chopped)
**salt to taste
coconut oil
optional topping
Vegan cheese

Steps:

  • Line a large roasting pan or baking sheet with parchment paper and set aside.
  • Meanwhile, add 1 tablespoon of coconut oil to the frying pan and melt on medium heat.
  • Once melted, now add the garlic and onions and sautee until translucent. Then add the chopped bell peppers and cook until they are softened.
  • Season the sauteed ingredients with the parsley, oregano, black pepper, cumin and salt to taste.
  • Pour the whole can of black beans into the frying pan and then combine and stir everything together
  • Reduce the heat and simmer with the lid for 5 minutes and once cooked set aside
  • While the black beans simmer prepare the plantains by removing their outer skin with a knife
  • Make a lengthways cut down the length of the plantain, all the while being mindful of NOT cutting too deep and scoop out the inside so the plantain now resembles a canoe. Repeat this step with each plantain until complete.
  • Place the plantains on a baking tray and coat each one with some oil
  • Bake them in the oven for 25-30 until evenly brown at 180c/356f
  • Remove the plantains from the oven and allow them to cool down
  • Spoon the black beans mixture into the canoas (canoes) and top with vegan cheese.
  • Place the canoas under the grill on medium and melt the cheese or simply allow the cheese to melt naturally prior to serving

Nutrition Facts : Calories 250 kcal, Sugar 30 g, Sodium 11 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 64 g, Fiber 6 g, Protein 3 g, ServingSize 1 serving

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY



Canoas (Stuffed Sweet Plantains) Recipe by Tasty image

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

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

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!

CANOAS (SWEET PLANTAIN BOATS) RECIPE BY TASTY



Canoas (Sweet Plantain Boats) Recipe by Tasty image

Puerto Rican sweet plantain boats filled with a delicious beef mixture and topped with creamy mozzarella cheese make the perfect savory dish to share with your loved ones.

Provided by Tikeyah Whittle

Categories     Sides

Time 1h3m

Yield 4 canoas

Number Of Ingredients 16

1 ½ tablespoons vegetable oil
½ cup yellow onion, diced - about 1 small onion
1 green bell pepper, small
3 cloves garlic, minced
½ cup fresh cilantro, plus more for garnish
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 ripe plantains, peeled
kosher salt, to taste
¼ teaspoon freshly ground black pepper
16 oz shredded mozzarella cheese
fresh cilantro, torn, for garnish

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: Heat the vegetable oil in a large, high-walled skillet over medium-low heat until shimmering. Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on sides and soft 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. Season with salt. Transfer to an 8-inch baking dish.
  • Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling to each plantain, then top with ¼-⅓ cups more cheese. Cover the baking dish with foil.
  • Bake for 20-25 minutes. Remove the foil and broil for another 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

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