Plantain Stuffing Recipes

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

STUFFED PLANTAINS

Steps:

• Heat oven to 375°F.
• Place plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.
• Meanwhile, cook onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 3/4 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.
• Top with bacon and remaining cheese. Bake 5 min. or until cheese is melted.

PLANTAIN STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large sauté pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes.
• Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands.
• Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes.

GREEN PLANTAIN TURKEY STUFFING (MOFONGO)

Steps:

• Heat the oil for frying to 375 degrees.
• While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
• Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
• Remove the plantain slices with a slotted spoon and drain on paper towels.
• Tip: Maintain the oil's temperature.
• When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
• Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
• Remove the slices with a slotted spoon and drain on paper towels.
• In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
• Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.
• Serve the stuffing as it is or stuff your turkey and follow cooking instructions on the turkey package.

SWEET PLANTAIN AND SAUSAGE STUFFING

Steps:

• Place chunks of plantains onto greased baking sheet and place in oven for 20 minutes at 350, flipping them over half way to make sure both sides crisp up.
• Alternately, plantains chunks can be fried instead.
• In greased pan split open sausages, remove casing, and break them apart.
• Once meat is browned some, add onions and raisins along with 1/2 of the broth.
• Let the mixture simmer for a bit.
• Add plantains and stuffing, along with the remainder of broth.
• Toss together and place ingredients into greased baking dish.
• Cover with aluminum foil and place in oven for 15 minutes at 350.
• Remove from oven, uncover, add egg white and milk then fluff some with a fork.
• Place uncovered in oven for another 20 minutes.
• Once done, toss the mixture with a spoon and either place inside turkey or enjoy with some gravy.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

Steps:

• 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!

BACON AND CHEESE STUFFED PLANTAINS RECIPE BY TASTY

Steps:

• Pre-heat the oven to 200°C (400°F).
• Remove the peel from the plantains.
• Cover in melted butter.
• Bake for around 20 minutes then flip the plantains, cooking for another 20 minutes until golden brown on both sides.
• Chop the bacon into bits and fry until crispy.
• Cut the cooked plantains down the middle.
• Stuff with the mozzarella, bacon and extra mozzarella.
• Bake for another 5 minutes until the cheese has melted.
• Enjoy!