Cuban Picadillo Stuffed Plantains

Ingredients

• 1 lb ground beef
• 4 very ripe plantains
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1/3 cup pitted green olives, sliced
• 1/3 cup raisins
• 3 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 1/2 tsp ground cumin and 1 tsp dried oregano
• 4 oz cheese, grated
• 2 limes, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Use plantains that are almost black; anything less ripe will stay starchy and refuse to soften.
2. Slit each plantain lengthwise through the skin without cutting all the way through, set them on a sheet pan, and bake for 25 to 30 minutes, until the flesh is soft and the skins have split open.
3. Meanwhile heat 1 tablespoon of the oil in a wide skillet over medium-high heat and brown the beef in an even layer for 6 to 8 minutes, breaking it up, until no pink remains.
4. Spoon off the excess fat, add the onion and bell pepper, and cook for 6 minutes, then the garlic, cumin, and oregano for 30 seconds.
5. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the tomatoes, olives, and raisins.
6. Simmer for 10 to 12 minutes, until the picadillo is thick with no liquid pooling in the pan. A wet filling will collapse the soft plantain.
7. Peel back the split skins, press the plantain flesh open into a trough with a spoon, and pack the picadillo in.
8. Scatter the cheese over and return to the oven for 8 to 10 minutes, until melted and browned. Serve with the herbs and lime wedges.

Allergen note: Contains dairy.

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