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Ingredients
1 bay leaf
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 plantains 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
Preheat oven to 35
To prepare stuffing, heat a large nonstick skillet over medium-high heat.
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.
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.
Place plantains on a baking sheet coated with cooking spray.
Brush oil evenly over plantains.
Sprinkle plantains with 1/4 teaspoon salt and red pepper.
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.
Bake an additional 10 minutes or until plantains are tender and cheese melts.
