Plantains Stuffed With Picadillo Recipes

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PICADILLO STUFFED PLANTAINS RECIPE BY TASTY

Stuffed plantains inspired by Puerto Rican cuisine.

Provided by Nichi Hoskins

Categories     Dinner

Time 1h50m

Yield 4 servings

Number Of Ingredients 19



Picadillo Stuffed Plantains Recipe by Tasty image

Steps:

  • Preheat the oven to 400 degrees.
  • Remove the peel from the plantains and cut a slit lengthwise down the center, only going about halfway through.
  • Place them in a baking dish, evenly brush with melted butter and bake, covered with foil, until soft, about 35 to 40 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook until soft, about 3 to 5 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add ground beef and season with salt and pepper. Cook, breaking it up as you stir, until beef is no longer pink, about 5 minutes.
  • Add in the chipotle peppers, Worcestershire, cumin, sazon; cook for 1 to 2 minutes until fragrant.
  • Add chicken stock, tomato sauce, diced potatoes and olives. Bring to boil then reduce to simmer. Cover, and cook until potatoes are tender, about 15 to 20 minutes. Check for seasoning and add more salt and pepper if needed.
  • Remove plantains from the oven and let cool slightly. Add 1 tablespoon of cheese to the bottom of the plantain "boat"; top with ⅓ to ½ cup of beef mixture and top with another 2 tablespoons of cheese. Repeat with remaining ingredients.
  • Return to the oven and bake until the cheese has melted, about 5 to 7 minutes.
  • Garnish with cilantro and enjoy!

Nutrition Facts : Calories 801 calories, Carbohydrate 106 grams, Fat 33 grams, Fiber 8 grams, Protein 27 grams, Sugar 44 grams

4 large ripe plantains
½ stick butter, melted
1 tablespoon olive oil
½ yellow onion, diced, small
½ green pepper, diced, small
½ red pepper, diced, small
2 cloves garlic, minced
2 chipotles in adobo peppers, chopped
1 teaspoon worcestershire sauce
1 teaspoon cumin
1 teaspoon sazon seasoning
½ lb ground beef, 80/20
½ small potato, peeled and diced
¼ cup green spanish olives, drained
½ cup chicken stock
¼ cup tomato sauce
¾ cup shredded queso oaxaca, (or mozzarella cheese)
kosher salt, and pepper
fresh cilantro, for garnish

PLANTAINS STUFFED WITH PICADILLO

This Cuban riff on baked stuffed potatoes uses plantains instead, along with a mildly spicy picadillo chili.

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 17



Plantains Stuffed with Picadillo image

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
  • Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
  • Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
  • Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
  • Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
  • Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.

Nonstick cooking spray, for the baking sheet and plantains
6 large ripe plantains
3 cups vegetable oil
2 medium onions, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 pounds ground beef
1/2 cup Manzanilla olives, sliced
1 poblano chile, chopped
Kosher salt
1 1/2 cups canned tomatoes, diced and juices reserved
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1 cup Cotija, crumbled
Fresh cilantro leaves, for garnish

STUFFED PLANTAINS

Stuffed plantains are a hearty filling dish made from Caribbean and Central American staples. This signature dish at the restaurant Sol Sips is comfort food for the spirit and a satisfying meal for the body.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 3 servings

Number Of Ingredients 13



Stuffed Plantains image

Steps:

  • For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
  • Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
  • For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
  • Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

4 cups water
3 ripe plantains
1/3 cup grapeseed oil
1/4 cup chopped bell peppers
1/4 cup chopped onions
1/4 cup chopped tomatoes
3 cups red kidney beans
1 teaspoon garlic powder
1/3 teaspoon pink Himalayan sea salt
1/3 teaspoon black pepper
1/2 teaspoon oregano
1/2 cup coconut-based mozzarella cheese
1/4 cup coconut-based cheddar cheese

CUBAN STYLE PICADILLO

This dish is best served over white rice with sweet plantains on the side (I use the frozen package of sweet plantains) Also great as left-overs! My house always smells so good when i make this...makes mouths water as you inhale it! Note: when I make this I pour about 5 tablespoons of Kirby mojo criollo in the hamburger meat, it just adds a tiny bit more flavor

Provided by 1Roze4me

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14



Cuban Style Picadillo image

Steps:

  • Cook ground chuck in skillet on med-high heat and drain most of the fat (I always leave some in for flavor) Add mojo criollo (if desired), oregano, red cooking wine, tomato sauce,olives, brown sugar and raisons.
  • Put the lid on and simmer for 30-45 minutes.
  • In separate pan heat olive oil at med-high and add potatoes, onion, red pepper, and garlic (do not add garlic until potatoes are almost done) and cook until potatoes are fully cooked Add them to the pan and re-cover lid.
  • Make rice as directed on package.
  • Wait about 10 minutes before rice is ready to make the frozen sweet plantains. I cook them long enough so they are fairly dark, then place them on paper towels to drain the canola oil. Serve picadillo over white rice and sweet plantains on the side.

1 1/2 lbs ground chuck
1 potato, cut into small bite size pieces
1/4 sweet red pepper, diced
3 cloves garlic, minced
1 medium onion, diced
1 tablespoon oregano
1/4 cup red wine
8 ounces tomato sauce
1/4 cup sliced pimento stuffed olive
1 tablespoon brown sugar
1 tablespoon raisins
5 tablespoons olive oil
1 cup uncooked rice
1 package frozen sweet plantain (optional)

STUFFED PLANTAINS

My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 3

Number Of Ingredients 3



Stuffed Plantains image

Steps:

  • Cut plantain into 3 pieces, keeping the peel on.
  • Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
  • Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g

1 ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

PLANTAIN PICADILLO PIE WITH CHEESE

Provided by Joyce LaFray

Categories     Cheese     Garlic     Olive     Onion     Bake     Sauté     Raisin     Ground Beef     Plantain     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17



Plantain Picadillo Pie with Cheese image

Steps:

  • For crust:
  • Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
  • Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
  • For filling:
  • Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
  • Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
  • *Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.

Crust
1/2 cup canola or vegetable oil
4 large semi-ripe (yellow-black) plantains, peeled, cut on diagonal into 2- to 3-inch-long by 1/2-inch-thick ovals.
Filling
1 cup finely chopped red onion
3 garlic cloves, chopped
1 pound ground beef chuck (80% lean)
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tablespoons brine from jar
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1 tablespoon yellow cornmeal
8 ounces queso fresco,* crumbled, divided
4 pimiento-stuffed green olives, drained, sliced

STUFFED PLANTAINS

Get great flavor with our Stuffed Plantains recipe. Tasty beef and tomato filling gets topped with bacon and cheese when you make our Stuffed Plantains.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 58m

Yield Makes 6 servings.

Number Of Ingredients 9



Stuffed Plantains image

Steps:

  • Heat oven to 375°F.
  • Place plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.
  • Meanwhile, cook onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 3/4 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.
  • Top with bacon and remaining cheese. Bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

3 ripe yellow plantains, unpeeled
1/2 cup chopped onions
3 cloves garlic, minced
2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. ground beef
2 tsp. dried oregano leaves
1 can (14-1/2 oz.) diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled

CHEESE FILLED PLANTAIN FRITTERS (PIONONOS)

Piononos are the perfect finger food. These delicious plantain bites are battered, fried, and stuffed with cheese. They can also be stuffed with ground beef (picadillo). Recipe from about.com.

Provided by l0ve2c00k

Categories     Puerto Rican

Time 45m

Yield 12 piononos

Number Of Ingredients 8



Cheese Filled Plantain Fritters (Piononos) image

Steps:

  • Peel the plantains. Slice each one lengthwise into 4 equal slices.
  • In a frying pan, lightly fry the slices on each side until slices are pliable, not brittle.
  • Remove the slices and drain on paper towels until cool enough to handle.
  • Form each slice into a ring, with ends overlapping about an inch. Secure with toothpicks.
  • Stuff each ring with cheddar cheese. Squeeze the cheese together slightly so that it will not fall apart.
  • In a bowl, mix together the eggs, salt, flour and water.
  • Cover the open ends of the piononos with the flour and egg mix.
  • Fry the piononos on each end until it is sealed and golden.

Nutrition Facts : Calories 94.5, Fat 3.1, SaturatedFat 1.6, Cholesterol 41.8, Sodium 101, Carbohydrate 14.9, Fiber 1.1, Sugar 6.8, Protein 3.3

3 ripe plantains (yellow stage)
2/3 cup cheddar cheese (shredded)
2 eggs
1/4 teaspoon salt
1 tablespoon flour
1 tablespoon water
toothpick
vegetable oil (for frying)

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From bonappetit.com


PLANTAIN PICADILLO EMPANADAS (EMPENADAS DE PLATANO ...
More plantain and picadillo recipes: Fried Plantain Toast with Pickled Onion; Venezuelan Sweet Plantains; Cuban Picadillo; Plantain Picadillo Empenadas. Valentina K. Wein. Empenadas de Platano (Plantain Empanadas) are filled with delicious Mexican Picadillo. A combination of sweet and savory ingredients mixed into finely chopped steak and encased …
From cookingontheweekends.com


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