Canoas (Ripe Plantain "Canoes" Stuffed with Ground Meat)

Ingredients

• 1  bay leaves 
• 1 teaspoon cilantro leaves fresh chopped
• 2 teaspoons garlic finely chopped
• 2 tablespoons bell pepper green chopped
• 0.1 teaspoon ground pepper red
• 0.7 pound ground round 
• 1 teaspoon olive oil 
• 0.5 teaspoon oregano dried
• 8  over-ripe plantain yellow peeled
• 0.3 teaspoon salt 
• 1 Dash salt 
• 2 ounces cheddar cheese shredded
• 2 tablespoons ham smoked lean finely chopped
• 3 tablespoons tomato sauce 
• 1 teaspoon culantro fresh chopped

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 35
2. To prepare stuffing, heat a large nonstick skillet over medium-high heat.
3. Add salt and beef; cook 2 minutes, stirring to crumble. Stir in bell pepper and next 7 ingredients (through bay leaf); cook 5 minutes or until bell pepper is tender. Discard bay leaf.
4. To prepare plantains, working with one plantain at a time, cut a small portion from the outer curve to make a flat surface. Make a lengthwise cut on the inside curve, being careful not to cut all the way through (plantain will now resemble a canoe). Carefully scoop out about 1 tablespoon of plantain from center cut to allow room for filling. Repeat with remaining plantains.
5. Place plantains on a baking sheet coated with cooking spray.
6. Brush oil evenly over plantains.
7. Sprinkle plantains with 1/4 teaspoon salt and red pepper.
8. Bake at 350 for 25 minutes or until plantains are tender; let cool slightly. Fill each plantain with 1/4 cup stuffing; top each with 1 tablespoon of cheese.
9. Bake an additional 10 minutes or until plantains are tender and cheese melts.