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

Canoas (Ripe Plantain "Canoes" Stuffed with Ground Meat) Recipe
Cooking Light
Fill baked plantain halves with a mixture of ground beef, ham, bell pepper and tomato sauce for a hearty Puerto Rican appetizer.

Yield:

16 servings (serving size: 1/2 stuffed plantain)

Recipe from

Cooking Light

Nutritional Information

Calories 170
Caloriesfromfat 25 %
Fat 4.7 g
Satfat 2.1 g
Monofat 1.8 g
Polyfat 0.2 g
Protein 5.9 g
Carbohydrate 29 g
Fiber 2.2 g
Cholesterol 18 mg
Iron 1 mg
Sodium 116 mg
Calcium 33 mg

Ingredients

Stuffing:
Dash of salt
2/3 pound ground round
2 tablespoons chopped green bell pepper
2 tablespoons finely chopped lean smoked ham
3 tablespoons tomato sauce
2 teaspoons finely chopped garlic
1 teaspoon chopped fresh culantro
1 teaspoon chopped fresh cilantro
1/2 teaspoon dried oregano
1 bay leaf
Plantains:
8 yellow plantains, peeled
Cooking spray
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) shredded cheddar cheese

Preparation

Preheat oven to 350°.

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.

Note:

Use a spatula or dough scraper to hold open the hot plantain while you fill it.

Maira Isabel Morales,

September 2004
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