per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories from Fat 120
% Daily Values*
Total Fat 13.37
Saturated Fat 6.92
Polyunsaturated Fat 0.24
Monounsaturated Fat 0.90
Total Carbohydrate 67.19
Dietary Fiber 5.08
Vitamin A 1.56%
Vitamin C 60.31%
* Nutritional Values are estimated and may vary
Sweet plantains stuffed with delish Cuban-style picadillo, these baked and stuffed plantains are a sweet and salty dish thatâ€™s packed with flavor, and light on the waistline.
To make the filling: Heat a saute pan on medium heat. Add the oil, and the sofrito. Saute for 1 minute, until the sofrito becomes fragrant.
Add the ground beef into the pan, and cook until it's no longer pink.
Season the cooked ground beef with the adobo, sazon, tomato sauce, cumin and oregano. Stir the mixture together to distribute the spices.
Add 1/4 cup of water, the raisins and the olives, then lower the heat to simmer and let the mixture stew together. After 10 minutes, turn off the heat and stir in 1/4 cup of chopped fresh cilantro.
To make the stuffed plantains:
Preheat the oven to 375 degrees F.
Cut the ends off the plantains. Cut a slit down the length of the plantain, and remove the peel in one piece. Brush the peeled plantain with ghee or coconut oil, making sure it's fully coated
Wrap the buttered plantain with its peel, and place the plantain on a baking sheet. The peel with keep the plantain moist while it's cooking.
Bake the plantains for 40-45 minutes, until cooked through and fork tender.
Let the plantains cool to the touch before stuffing them. To make the plantains stand up, cut a small portion from the outer curve to make a flat surface. Then, cut a horizontal slit down the length of the plantain, making sure not to cut too deep. Use the knife to push the slit apart, to create an opening for the stuffing.
Fill each plantain with 1/4 cup of the picadillo filling. Place the stuffed plantains back into the oven for 10 minutes, to heat the filling. Serve hot.