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Stuffed Ripe Plantains


  • Author: Aida's Kitchen®
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 2 hours
  • Yield: 8 Servings 1x

Description

Baked plantains (shaped into a canoe) filled with seasoned ground turkey and topped with shredded Gouda cheese!


Scale

Ingredients

  • 8 ripe plantains, both ends cut off
  • 2 cups shredded Gouda cheese
  • 1 to 2 tablespoons extra virgin olive oil
  • 2 to 3 tablespoons sofrito
  • 3 garlic cloves, minced
  • ⅓ cup tomato sauce
  • 8 pimiento-stuffed green olives, chopped or cut into halves
  • 1½ teaspoon capers
  • ½ teaspoon salt (low sodium)
  • ½ teaspoon oregano leaves
  • 3 sprigs chopped cilantro
  • 2 seasoning envelopes with coriander and annatto
  • 1 pound ground turkey

Instructions

Meat Mixture:

  1. Pour all ingredients into skillet except ground turkey.
  2. Stir all ingredients and sauté for 3 to 5 minutes.
  3. Place ground turkey in skillet and coat with tomato-oil based sauce.
  4. Cover with lid and cook over medium-low heat for 3 minutes.
  5. Stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with the spoon.
  6. Cover skillet with lid.  Continue cooking for approximately 25 minutes but this time stirring occasionally until the meat mixture has a uniform minced texture.

Bake Ripe Plantains

  1. Place ripe plantains in baking pan lined with aluminum foil and bake at 350°F for 30 minutes.
  2. Peel ripe plantains and make a deep slit lengthwise, leaving at least ¼ to ½-inch space at both ends.  Do not cut through the bottom side of plantain.
  3. Gently open wide the slit, shaping the plantain into a canoe, so we can fill the cavity with the meat mixture.
  4. Fill the plantain with the meat mixture and sprinkle the meat filling with shredded Gouda cheese.  Continue this process with the remaining baked plantains.
  5. Place the stuffed ripe plantains into a glass baking pan 13 X 9 X 2 inches.  Bake at 350°F for 30 minutes or until the cheese is completely melted.
  6. Serve warm.

Notes

Do not overbake the ripe plantains where the flesh starts coming out from both ends.

  • Category: Stuffed Ripe Plantains
  • Cuisine: Puerto Rican

Keywords: Canoas de Platano Maduro