Canoas (Ripe Plantain Canoes Stuffed with Ground Meat) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Fill baked plantain halves with a mixture of ground beef, ham, bell pepper and tomato sauce for a hearty Puerto Rican appetizer. Ingredients:
dash of salt |
2/3 pound ground round |
2 tablespoons chopped green bell pepper |
2 tablespoons finely chopped lean smoked ham |
3 tablespoons tomato sauce |
2 teaspoons finely chopped garlic |
1 teaspoon chopped fresh culantro |
1 teaspoon chopped fresh cilantro |
1/2 teaspoon dried oregano |
1 bay leaf |
8 yellow plantains, peeled |
cooking spray |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1/2 cup (2 ounces) shredded cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. To prepare stuffing, heat a large nonstick skillet over medium-high heat. Add salt and beef; cook 2 minutes, stirring to crumble. Stir in bell pepper and next 7 ingredients (through bay leaf); cook 5 minutes or until bell pepper is tender. Discard bay leaf.
3. To prepare plantains, working with one plantain at a time, cut a small portion from the outer curve to make a flat surface. Make a lengthwise cut on the inside curve, being careful not to cut all the way through (plantain will now resemble a canoe). Carefully scoop out about 1 tablespoon of plantain from center cut to allow room for filling. Repeat with remaining plantains. Place plantains on a baking sheet coated with cooking spray. Brush oil evenly over plantains. Sprinkle plantains with 1/4 teaspoon salt and red pepper.
4. Bake at 350° for 25 minutes or until plantains are tender; let cool slightly. Fill each plantain with 1/4 cup stuffing; top each with 1 tablespoon of cheese. Bake an additional 10 minutes or until plantains are tender and cheese melts.
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