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Stuffed Plantains (Canoas de Platanos)
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Servings:
4 people
Author:
10
40
Course:
Main Dish
Cuisine:
Puerto Rican
Keywords:
Paleo
Whole30
green plantains
canoas de platanos
🧂 Ingredients
4
yellow plantains
2 tbsp
avocado oil
separated
½ medium
onion
finely diced
2
garlic cloves
finely minced or grated
½
green bell pepper
diced
½
red bell pepper
diced
1 tsp
kosher salt
more for taste
½ tsp
ground black pepper
1 lb
ground beef
1 tbsp
adobo seasoning
¼ cup
tomato sauce
¼ cup
Bare Bones Beef Bone Broth
¼ - ½ tsp
cayenne pepper
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Instructions
1
Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil.
2
Cut the ends off the plantains. Then carefully score the skin making sure not to
cut through the flesh and peel.
3
Coat plantains with 1 tbsp avocado oil, add to the baking sheet, and roast for
30 minutes flipping halfway through.
4
Meanwhile, preheat skillet over medium heat with 1 tbsp of avocado oil.
5
Add in the diced onion, garlic cloves, green bell pepper, and red bell pepper.
Season with kosher salt and ground black pepper.
6
Saute for 5-7 minutes or until onions are translucent and bell peppers start to
soften.
7
Turn the heat to medium-high. Add ground beef to skillet, break it up, and
brown.
8
Stir in adobo seasoning, tomato sauce, Bare Bones Beef Bone Broth, ½ tsp kosher
salt, ¼ tsp ground black pepper, and cayenne pepper.
9
Bring to a boil then bring the heat down to low. Simmer for 8-10 minutes or
until most of the liquid has evaporated.
10
Remove plantains from the oven. Cut a slit lengthwise making sure not to cut all
the way through the plantain. Optional: sprinkle a pinch of salt into each
plantain.
11
Stuff the plantains with ground beef mixture and serve.
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