Beef Stuffed Sweet Plantain

Forgive the horrible lighting in my pictures..


Plantains are a staple in our household.  I love them any way they come – green, yellow, or black.. fried, baked, or grilled.  Serious good eats!  And major plantain bonus points for being able to use them at any stage.  If I don’t get around to cooking them when they are green I know I can still use as they ripen towards black.  Green plantains are very starchy and not sweet, awesome for frying into tostones/patacones.  Yellow plantains are slightly sweet and much more versatile.  Black plantains look rotten but are definitely not!  The sugars caramelize while cooked and are quite delicious!  Now maybe you should go buy yourself some plantains..


For this recipe I used plantains that were yellow with plenty of black splotches on the skin, sweet plantains.  I baked them whole, stuffed each with seasoned ground beef, and topped with guacamole.  A pretty irresistible combination if you ask me!  If you like cheese go ahead and grate some on top.  Also if you have some cilantro on hand use it for garnish.


Beef Stuffed Plantain, serves 4

  • 4 ripe plantains, yellow and black (no green)
  • coconut oil
  • 1 lb ground beef, 85/15
  • 1 onion, diced small
  • 3 medium tomatoes, diced small
  • 3 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • s&p
  • 2 avocados
  • 1 lime
  • tomato wedges
  • lime wedges
  1. Preheat oven to 375º.
  2. Chop off ends of plantain.  Make a slice lengthwise through the skins, but not through the plantains.  Peel the skin off of each carefully in one piece.  Coat plantains in a thin layer of coconut oil and place back in the skin.  Place in a baking dish and bake for 50 minutes.
  3. Meanwhile heat up a tablespoon of coconut oil over low heat.  Add the onion, tomatoes, and garlic.  Cook for 10 minutes letting onions soften and tomatoes reduce.
  4. Add the ground beef, oregano, chili powder, and garlic powder.  Break meat with back of spoon and season with s&p.  Cook for 20 minutes, allowing the beef to ‘stew’ in the tomato juices, until cooked through.  Adjust seasonings if necessary.
  5. Remove plantains from skin and slice lengthwise through plantains, not cutting all the way through.  Gently open up to create a ‘canoe’ shape.  Place each back into a baking dish and stuff 1/4 of the beef mixture in each plantain, pressing the mixture into the plantain.  Bake another 10-15 minutes until warmed through.
  6. Meanwhile make guacamole.  Slice avocados in half and remove pit.  Score flesh and scoop flesh out into a bowl.  Add juice of half a lime and season with s&p.  If it’s a small lime you made need to use the whole lime.
  7. Serve topped with guacamole on a plate with tomato and lime (and cilantro).

* I use a somewhat lean ground beef but if your beef is not lean you may want to brown it first to drain out any excess fat.

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