Sweet Plantain And Pepper Stuffed Chicken Recipes

Steps:

• Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Steps:

• Preheat the oven to 350°F (180°C).
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Trim the ends off of the plantains, then peel.
• Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

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.

Steps:

• Peel the very ripe plantains and slice diagonally. In a skillet pan fry the plantains in 2 Tbsp olive oil and butter until golden on each side. Set aside to cool. Once cool, mash the plantains with a fork.
• Pound the chicken thighs between two sheets of wax paper or plastic wrap until thin. Season each side with salt and pepper to taste. In a pan saute the onions, peppers and tomatoes until soft. Add this to the mashed plantain and mix well.
• Spread the plantain mixture on the inner side of each chicken thigh. Roll each chicken thigh and wrap tightly with plastic wrap or aluminum foil. Refrigerate until firm.
• Unwrap each chicken thigh and pinch with a skewer to avoid them from opening during cooking. Place each chicken thigh in a hot pan with 2 Tbsp. of olive oil. Turn to brown each side. To the pan add Kraft Italian Fat Free Salad Dressing. Cover until chicken is cooked through. Check for doneness and serve 2 thighs per person.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 9x12-inch baking dish with cooking spray.
• Rub the red bell peppers, yellow bell peppers, and orange bell peppers with barbeque rub; arrange in the baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir chicken, onion, green chile pepper, jalapeno pepper, turmeric, coriander, cumin, salt, and pepper until chicken and onion are lightly browned, about 5 minutes. Add beer to chicken mixture; reduce heat to low, cover skillet, and simmer until beer is reduced by half and chicken is cooked through, about 45 minutes.
• Fill bell peppers with chicken mixture. Pour stewed tomatoes, tomato sauce, and chickpeas into the baking dish, around the bell peppers. Cover dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and add rice and Mexican cheese blend on top of the tomato mixture around the bell peppers; continue cooking until cheese is golden brown, about 15 minutes.