Stuffed Ripe Plantains

(Canoas de Plátano Maduro)

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Canoas de Plátano Maduro (Stuffed Ripe Plantains) are traditionally prepared with fried ripe plantains filled with seasoned ground beef and topped with shredded cheese.   Once the plantains are fried, they are shaped into a canoe before adding the meat mixture.   Canoa is the Spanish term for canoe.   For this recipe, I will be using baked ripe plantains and seasoned ground turkey – a much healthier version.

Food History!

The plantain is believed to have originated in Southeast Asia.  They are a member of the banana family but much thicker and starchier than the familiar banana.  Plantains are considered a staple in our culture.

The First Step is to Bake the Ripe Plantains!

Ripe Plantain

This is a ripe plantain –  The skin is starting to turn black and there is still some firmness when you press down on the plantain with your fingers.

Note:  You don’t want to use a plantain that is too soft nor one that is too firm.       

Ripe Plantain

With a knife, cut off both ends of the ripe plantain.

Ripe Plantains

Place 4 ripe plantains on top of a baking pan lined with aluminum foil and bake at 350° F for approximately 30 minutes.   You can use riper plantains if you so desire.  For this recipe, you will need 2 baking pans for a total of 8 ripe plantains.

Baked Ripe Plantains

After 30 minutes of baking, let them cool for at least 15 to 30 minutes before handling.   While the plantains are cooling, we can prepare the meat mixture for the stuffed plantains.

How to Prepare our Meat Filling Known as Picadillo!

Sofrito for Meat Filling

Pour 1 to 2 tablespoons of extra virgin olive oil into the skillet, ½ teaspoon of Lite salt (or to taste), ½ teaspoon oregano leaves and 3 minced garlic cloves.

Sofrito for Meat Filling

Continue by pouring ⅓ cup of tomato sauce, 1½ teaspoons capers, 8 pimiento-stuffed green olives, chopped or cut into halves, 3 sprigs of chopped cilantro and 2 to 3 tablespoons of sofrito made with culantro. 

What is Sofrito!

Our Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauceIt is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma.  Today the puréed herbs and vegetables that is prepared in advance for future use is commonly referred to as “Sofrito.”  Click on the link to learn how to make a large batch of Sofrito or How to Make Sofrito for a Single Meal

Sofrito for Meat Filling

Add 2 seasoning envelopes with coriander and annatto (to add color and flavor).  Click on the link to learn how to create your own Special Blend of Seasonings.

Sofrito for Meat Filling

Stir all the ingredients until well blended and sauté for 3 to 5 minutes over low heat.

We are Ready to Start Cooking the Ground Turkey!

Ground Turkey for Stuffed Ripe Plantain

Let’s add 1 pound of ground turkey.  You can use ground beef if you so desire.

Meat Mixture for Stuffed Ripe Plantain

Stir the ground turkey until it is completely coated with the tomato-oil based sauce.  Cover skillet with lid and cook over medium-low heat for approximately 3 minutes.     

Meat Mixture for Stuffed Ripe Plantain

After 3 minutes of cooking, stir the meat frequently to obtain a minced or chopped texture by continuing to break up the meat with the spoon.  Cover skillet with lid and continue cooking for approximately 25 minutes but this time stirring occasionally. 

Meat Mixture for Stuffed Ripe Plantain

The Picadillo (meat filling) has the uniform minced texture that we are looking for.   Place the Picadillo into a bowl.

Let’s Shred the Gouda Cheese!

Gouda Cheese

In Puerto Rico, we consume two different types of Dutch cheese – Edam and Gouda.   I prefer to use the Gouda cheese because it melts well due to its high fat content.  However, you can use the cheese of your preference.  With a flat shredder,  shred 2 cups of Gouda cheese. 

We Can Now Shape the Baked Plantains into a Canoe!

Baked Ripe Plantain

The baked plantains are cool enough to handle but still warm.  Make a slit lengthwise using a kitchen scissor.

Baked Ripe Plantain

Peel the plantain with your hands.  

Baked Ripe Plantain

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.

Baked Ripe Plantain

Gently open wide the slit, shaping the ripe plantain into a canoe, so we can fill the cavity with the meat mixture.

Stuffed Ripe Plantain

Fill the baked plantain with a generous amount of the meat mixture.

Stuffed Ripe Plantain

Sprinkle on top with shredded Gouda cheese.

Baking Time!

Stuffed Ripe Plantains

Place the Canoas de Plátano Maduro (Stuffed Ripe Plantains) into a glass baking pan 13 X 9 X 2 inches.  Bake for 30 minutes at 350ºF or until the cheese is completely melted.

Stuffed Ripe Plantains

We just finished baking the Stuffed Ripe Plantains – look how delicious!

Stuffed Ripe Plantain

Enjoy a healthier version of our Stuffed Ripe Plantain!

Stuffed Ripe Plantains

The Stuffed Ripe Plantain is so juicy and appetizing – an awesome savory dish.  The meat mixture is seasoned perfectly with lots of tropical flavors accompanied with the sweetness of the baked plantain.  An excellent combination! 

Click on the button below to watch my YouTube video on How to Prepare Canoas de Plátano Maduro (Stuffed Ripe Plantains)!

Recipe and Nutritional Facts

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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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

Nutritional Facts Disclaimer

Category: Meat Pies, Recipes, Root Vegetables and Starchy Fruits

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