Stuffed plantains are a hearty filling dish made from Caribbean and Central American staples. This signature dish at the restaurant Sol Sips is comfort food for the spirit and a satisfying meal for the body.
For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.