How To Make Turkey Picadillo Stuffed Sweet Plantains
Give in and take a flavorful bite of these sweet baked plantains stuffed with rich and savory turkey picadillo, all topped with cheese!
Serves:
Ingredients
- 6medium plantains,ripe, peeled
- 12tbspmozzarella cheese,shredded, part skim
- cilantro,fresh, to garnish
For the Turkey Picadillo:
- 10ozturkey,93%, lean ground
- ¼cuponion,finely chopped
- 2garlic cloves,minced
- ½medium tomato,chopped
- ¼cupbell pepper,finely chopped
- 2tbspcilantro
- 2oztomato sauce
- kosher salt
- freshly ground pepper
- ¾tspcumin,ground
- ⅛tsporegano
- 1bay leaf
- 1tbspalcaparrado,or capers, or green olives
- 2tbspbrine
- ¼cupwater
Instructions
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Preheat the oven to 400 degrees F.
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Cut a slit lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil for about 40 minutes until soft.
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Meanwhile, brown the ground turkey on medium heat in a large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
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Add the chopped onions, garlic, pepper, tomato, and cilantro and continue cooking on low heat.
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Add the alcaparrado (or olives and capers) and about 2 tbsp of the brine (for great flavor) cumin, oregano, bay leaf, and more salt if needed.
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Add the tomato sauce and ¼ cup of water, and mix well.
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Reduce the heat to low and simmer covered for about 15 minutes.
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Remove the plantains from the oven and fill them with ⅓ cup each of picadillo, then top each with 2 tablespoons of cheese.
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Return to the oven and bake for about 5 minutes until melted. Top with cilantro and serve immediately.
Nutrition
- Calories: 403.85kcal
- Fat: 11.53g
- Saturated Fat: 6.03g
- Trans Fat: 0.03g
- Monounsaturated Fat: 3.27g
- Polyunsaturated Fat: 1.12g
- Carbohydrates: 61.08g
- Fiber: 5.03g
- Sugar: 28.41g
- Protein: 20.19g
- Cholesterol: 62.93mg
- Sodium: 713.55mg
- Calcium: 213.90mg
- Potassium: 1137.77mg
- Iron: 2.10mg
- Vitamin A: 200.47µg
- Vitamin C: 44.71mg
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