Ripe Plantain Canoes Stuffed with Meat and Cheese

Ingredients

• 6 Very ripe plantains (Preferably with darkened skins; peeled or left unpeeled for baking, depending on the technique chosen.)
• Butter or olive oil (For brushing the plantains and sautéing; use as needed.)
• 1 lb Ground meat (Beef or any variety of your choice.)
• 4 Mashed garlic (Crushed cloves.)
• 1 Onion (Chopped.)
• 1 Carrot (Grated.)
• 0.5 Green bell pepper (Finely chopped.)
• 0.5 Red bell pepper (Finely chopped.)
• 5 Roma tomatoes (Peeled and chopped.)
• Liquid annatto (A splash, to taste.)
• 1 tsp All-purpose seasoning
• 1 tbsp Tomato paste
• 0.25 cup Water
• 0.5 tsp Paprika
• 2 tbsp Cilantro (Chopped.)
• Salt (To taste.)
• Black pepper (To taste.)
• Shredded mozzarella cheese (As needed to cover and gratinate the canoes.)

Steps

1. 1

   Preheat the oven to 200 °C. Line a baking sheet with parchment paper or lightly grease it.

2. 2

   Place the very ripe plantains on the baking sheet and brush the entire surface with a little melted butter or olive oil. Turn the plantains over and brush them again.

3. 3

   Bake the plantains for approximately 20 to 25 minutes, until they are soft and the skins look darker. Meanwhile, prepare the filling.

4. 4

   Heat a large skillet over medium-high heat and add a little butter or oil. Add the ground meat and sauté it, breaking it up with a spoon, until it has completely changed color.

5. 5

   Add the mashed garlic and chopped onion. Cook for a few minutes, stirring, until the onion begins to soften and the garlic is fragrant.

6. 6

   Add the grated carrot, green bell pepper, and red bell pepper. Sauté until the vegetables begin to soften.

7. 7

   Add the peeled and chopped Roma tomatoes, along with a splash of liquid annatto. Mix well to combine the vegetables with the meat.

8. 8

   Season the stew with the all-purpose seasoning, tomato paste, paprika, salt, and pepper to taste. Add the water and cook over medium heat until the tomato partially breaks down and the stew is juicy but not too liquid.

9. 9

   Add the chopped cilantro, mix, and cook for 1 more minute. Remove the stew from the heat.

10. 10

    Remove the plantains from the oven and let them cool enough to handle. Make a lengthwise incision down the center of each plantain without cutting it completely from end to end.

11. 11

    Using the back of a spoon, gently press the flesh toward the sides to form a canoe-shaped opening. Work carefully so you do not pierce the base or break the plantain.

12. 12

    Fill each opening with the meat stew, distributing it evenly among the six plantains.

13. 13

    Cover each canoe with shredded mozzarella cheese. Return the baking sheet to the oven and gratinate for 5 to 10 minutes, until the cheese is completely melted and browned in some spots.

14. 14

    Serve the canoes hot, while the filling is juicy and the cheese is freshly gratinated.

Notes

The original recipe does not specify the amount of butter, oil, or mozzarella; use enough for brushing, cooking, and covering. The riper the plantains, especially those with darkened skins, the sweeter and softer the result will be. Adjust the annatto to taste.

Nutrition per serving

• main dish
• Caribbean cuisine
• ripe plantain
• ground meat
• baked
• gratinated
• comfort food