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Stuffed Plantains (Canoas de Platanos)

Course Main Dish
Cuisine Puerto Rican
Keyword canoas de platanos, green plantains, paleo, whole30
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients

  • 4 yellow plantains
  • 2 tbsp avocado oil separated
  • ½ medium onion finely diced
  • 2 garlic cloves finely minced or grated
  • ½ green bell pepper diced
  • ½ red bell pepper diced
  • 1 tsp kosher salt more for taste
  • ½ tsp ground black pepper
  • 1 lb ground beef
  • 1 tbsp adobo seasoning
  • ¼ cup tomato sauce
  • ¼ cup Bare Bones Beef Bone Broth
  • ¼ - ½ tsp cayenne pepper

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper or aluminum foil.

  2. Cut the ends off the plantains. Then carefully score the skin making sure not to cut through the flesh and peel.

  3. Coat plantains with 1 tbsp avocado oil, add to the baking sheet, and roast for 30 minutes flipping halfway through.

  4. Meanwhile, preheat skillet over medium heat with 1 tbsp of avocado oil.

  5. Add in the diced onion, garlic cloves, green bell pepper, and red bell pepper. Season with kosher salt and ground black pepper.

  6. Saute for 5-7 minutes or until onions are translucent and bell peppers start to soften.

  7. Turn the heat to medium-high. Add ground beef to skillet, break it up, and brown.

  8. Stir in adobo seasoning, tomato sauce, Bare Bones Beef Bone Broth, ½ tsp kosher salt, ¼ tsp ground black pepper, and cayenne pepper.

  9. Bring to a boil then bring the heat down to low. Simmer for 8-10 minutes or until most of the liquid has evaporated.

  10. Remove plantains from the oven. Cut a slit lengthwise making sure not to cut all the way through the plantain. Optional: sprinkle a pinch of salt into each plantain.

  11. Stuff the plantains with ground beef mixture and serve.