Recipe courtesy of Francesca Chaney
Stuffed Plantains
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 313
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 12 mg
- Sodium
- 158 mg
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.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 313
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 14 g
- Cholesterol
- 12 mg
- Sodium
- 158 mg
Ingredients
Plantains:
Beans:
Directions
- 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.
