Stuffed Ripe Plaintains

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  • 4 ripe large plantains
  • 2 tablespoons butter, melted
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, seeded and chopped
  • ½ pound ground beef
  • 2 tablespoons sofrito
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup shredded TROPICAL Queso Blanco


Preheat oven to 400*F. Peel plantains. Place on large baking sheet; brush with melted butter. Bake 20 minutes; turn plantains over. Cook 20 minutes longer or until golden browned. If not soft enough, cover plantains with foil; cook 10 to 15 minutes longer or until tender.

In 10-inch skillet over medium heat, in hot oil, cook onion and green pepper about 5 minutes until tender-crisp, stirring occasionally. Remove to plate. In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add sofrito, cumin, salt and pepper; heat to boiling. Simmer 5 minutes, stirring constantly.

Make a horizontal slit down the center of each plantain, opening up center. Spoon some ground beef mixture into each plantain. Sprinkle with shredded queso blanco. Return to oven; bake 5 minutes longer until cheese is melted. Serves 4.