Stuffed Ripe Plantains

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!

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.       

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

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.

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!

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.

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 sauce.  It 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

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.

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!

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

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.     

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. 

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!

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!

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

Peel the plantain with your hands.  

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.

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

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

Sprinkle on top with shredded Gouda cheese.

Baking Time!

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.

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

Enjoy a healthier version of our Stuffed Ripe Plantain!

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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