Best Bacon And Cheese Stuffed Plantains Recipe By Tasty Recipes

BACON AND CHEESE STUFFED PLANTAINS RECIPE BY TASTY

Steps:

• Pre-heat the oven to 200°C (400°F).
• Remove the peel from the plantains.
• Cover in melted butter.
• Bake for around 20 minutes then flip the plantains, cooking for another 20 minutes until golden brown on both sides.
• Chop the bacon into bits and fry until crispy.
• Cut the cooked plantains down the middle.
• Stuff with the mozzarella, bacon and extra mozzarella.
• Bake for another 5 minutes until the cheese has melted.
• Enjoy!

STUFFED PLANTAINS

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.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

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!