Canoas (Stuffed Sweet Plantains)

Canoas (Stuffed Sweet Plantains)

Recipe by Tikeyah Whittle from tasty.co

Lunch 1 Hr. 3 Mins.

Ingredients

4

4 servings

  • 1 ½ tablespoons vegetable oil
  • ½ cup yellow onion, diced - about 1 small onion
  • ½ cup green bell pepper, about 1 small pepper
  • 3 cloves garlic, minced
  • ½ cup fresh cilantro, chopped
  • 1 lb ground beef
  • ¾ teaspoon adobo seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 5 tablespoons tomato sauce
  • 3 cups vegetable oil
  • 4 plantains
  • kosher salt, to taste
  • 16 oz shredded mozzarella cheese
  • fresh cilantro, for garnish, torn

Instructions

  • Preheat the oven to 350°F (180°C).
  • Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3–4 minutes. Add the garlic and cilantro and cook for another 1–2 minutes, or until fragrant.
  • Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4–5 minutes, or until the meat is no longer pink. Drain any excess liquid.
  • Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2–3 minutes. Remove the pan from the heat and set aside until ready to use.
  • Make the plantains: Trim the ends off of the plantains, then peel.
  • Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8–10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
  • Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the “canoe” to widen. Transfer to a baking dish and season with salt.
  • Fill each plantain with ¼–⅓ cup of shredded mozzarella cheese, add about ½–¾ cup of the beef filling, then top with ¼–⅓ cup more cheese. Cover the baking dish with foil.
  • Bake for 20–25 minutes. Remove the foil and broil for 2–3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
  • Enjoy!

Related Recipes

Canoas (Sweet Plantain Boats)

Canoas (Sweet Plantain Boats)

Picadillo Stuffed Plantains

Picadillo Stuffed Plantains

Pastelón

Pastelón

Sweet and Savory Fried Plantains

Sweet and Savory Fried Plantains

Mofongo Cups Con Camarones

Mofongo Cups Con Camarones

Sweet Corn And Shrimp Tacos

Sweet Corn And Shrimp Tacos

Sweet And Salty Shrimp

Sweet And Salty Shrimp

Hasselback Sweet Potatoes 4 Ways

Hasselback Sweet Potatoes 4 Ways

Sweet and Sour Shrimp

Sweet and Sour Shrimp

Meatless Paella

Meatless Paella

Sweet Potato Stir-Fry

Sweet Potato Stir-Fry

Coconut Shrimp Rice Noodle Bowl

Coconut Shrimp Rice Noodle Bowl