Cuban Picadillo Lentil Stuffed Plantains

Ingredients

• 4 ripe but firm plantains
• 1 tbsp olive oil
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1 can brown lentils, drained
• 1 can diced tomatoes
• 1/4 cup chopped green olives
• 2 tbsp raisins
• 1 tbsp red wine vinegar
• 2 tbsp chopped cilantro
• Salt and black pepper

Steps

1. Heat the oven to 220°C / 425°F. Cut a slit along each plantain without cutting through, place on a tray, and roast 25 minutes until soft.
2. Meanwhile, heat oil in a skillet and cook onion and pepper for 5 minutes. Add garlic, cumin, oregano, and tomato paste.
3. Stir in lentils, tomatoes, olives, raisins, salt, and pepper. Simmer 10 minutes until thick enough to mound in the plantains.
4. Stir vinegar into the filling and taste for salt; olives can be salty, so add salt only after tasting.
5. Open roasted plantains carefully with a fork and press the centers down to form a cavity.
6. Spoon in the lentil picadillo, scatter cilantro over the top, and serve hot.

Allergen note: Check olives and stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.