Recipe courtesy of Francesca Chaney
Stuffed Plantains
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 313
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 14
- Cholesterol
- 12
- Sodium
- 158
- Total: 30 min
- Active: 20 min
Ingredients
Plantains:
4 cups water
3 ripe plantains
Beans:
1/3 cup grapeseed oil
1/4 cup chopped bell peppers
1/4 cup chopped onions
1/4 cup chopped tomatoes
3 cups red kidney beans
1 teaspoon garlic powder
1/3 teaspoon pink Himalayan sea salt
1/3 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup coconut-based mozzarella cheese
1/4 cup coconut-based cheddar cheese
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.