Stuffed plantain boats
Print recipe| Serves | 6 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Main Dish |
Ingredients
- 2lb plantains, about 6 ripe and firm plantains ((1 kg))
- 1/2 cup oil ((125ml))
- 1/2 cup finely grated cheddar (or other) cheese, grated
Filling
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 scotch bonnet or jalapeno chili, deseeded and minced
- 2 cloves garlic, minced
- 1/2 red bell pepper, deseeded and minced
- 1/2 green bell pepper, deseeded and minced
- 8oz ground pork (250g)
- 3 spring onions, green and white parts, thinly sliced
- salt and freshly ground pepper
Directions
| Filling | |
| 1. | To make the filling, heat the oil and butter in a large skillet over medium heat. Add the scotch bonnet chili and garlic. Sauté for 30 seconds. Add the bell peppers and sauté for 4 minutes until soft. Add the pork and sauté until the pork is cooked, about 5 minutes. Add the spring onions and season with salt and pepper. Set aside |
| 2. | Peel the plantains. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Fry the plantains until golden brown, about 2 minutes per side. Remove and drain on paper towels. |
| 3. | Preheat the over to 350F. Make a slit in each plantain from top to bottom. Fill each plantain with 3-4 tablespoons of the filling and sprinkle with a bit of the cheese. Place on a foil-lined baking sheet and bake for 15-20 minutes until the plantain is cooked through. |
Note
Adapted from Authentic recipes from Jamaica by John DeMers
