Stuffed Plantains

Method13 steps

1. 1

   Step 1: Preheat the oven to 180°C / 356°F. Line a large baking sheet or roasting pan with parchment. Have the onion, garlic and bell peppers chopped before heating the frying pan.

2. 2

   Step 2: Melt the 1 tbsp coconut oil for the bean filling in a frying pan over medium heat.

   Uses 1 tbsp coconut oil for the bean filling

3. 3

   Step 3: Add the chopped small onion (1) and 4 minced garlic cloves to the oil pan from step 2. Sauté until translucent, then add the 1 cup chopped mixed bell peppers and cook until softened.

   Uses Melted coconut oil in the filling pan · 1 small onion, chopped · 4 garlic cloves, minced · 1 cup of mixed bell peppers (chopped)

4. 4

   Step 4: Season the softened vegetable pan from step 3 with 2 tsp parsley, 2 tsp oregano, 1 tsp black pepper, ¼ tsp cumin and salt to taste.

   Uses Sautéed vegetables and coconut oil · 2 tsp of parsley · 2 tsp of oregano · 1 tsp black pepper · 1/4 tsp of cumin · Salt, to taste

5. 5

   Step 5: Pour the whole can of unsalted black beans (1 can), including its liquid, into the seasoned pan from step 4 and stir together.

   Uses Seasoned filling vegetables · 1 can unsalted black beans, including its liquid

6. 6

   Step 6: Reduce the bean pan from step 5 to a gentle simmer. Cover and cook for 5 minutes, then take off the heat and set aside for stuffing.

   Bean filling ready · 5 minUses Black beans, vegetables and seasoning in the filling pan

7. 7

   Step 7: While the beans simmer, cut the ends from the 4 firm ripe plantains, slit their skins lengthways and peel them.

   Uses 4 firm ripe yellow plantains

8. 8

   Step 8: Make a shallow lengthways cut along each peeled plantain from step 7 and scoop out enough flesh to form a canoe for the filling. Keep the base and sides intact rather than cutting through. Reserve the scooped-out flesh for another use.

   Uses Four peeled firm ripe plantains

9. 9

   Step 9: Place the four plantain boats from step 8 on the lined tray and lightly coat each with the additional coconut oil for plantains.

   Uses Four boats, with scooped flesh reserved separately · Additional coconut oil to lightly coat the plantain boats

10. 10

    Step 10: Bake the plantain tray from step 9 at 180°C / 356°F for about 25–30 minutes, checking from 25 minutes, until the boats are evenly browned and tender.

    Check baked plantains · 25 minUses Oil-coated plantain boats on the tray

11. 11

    Step 11: Remove the baked plantains from step 10 and let them cool enough to handle.

    Uses Baked plantain boats

12. 12

    Step 12: Spoon the cooked black-bean filling from step 6 into the cooled plantain boats from step 11. Add the optional vegan cheese if using. If any filling does not fit, keep it separately and refrigerate promptly rather than forcing it into the boats.

    Uses Cooled baked plantain boats · Enough cooked filling to stuff the four boats · Vegan cheese, for topping (optional)

13. 13

    Step 13: If using vegan cheese, place the stuffed plantains from step 12 under a medium grill or broiler and watch closely just until the cheese melts; alternatively, let the warm filling melt it naturally. Without cheese, serve the stuffed plantains as they are.

    Uses Four stuffed boats, with any unused filling kept separately