Grilled Stuffed Plantains
Delight your taste buds with these irresistible Grilled Stuffed Plantains, a perfect blend of smoky, savory, and sweet flavors that's sure to impress at your next cookout or weeknight dinner. This unique recipe takes ripe, caramelized plantains and fills them with a hearty black bean mixture, sautéed red bell peppers, and onions, seasoned with bold smoked paprika and cumin for a flavor-packed bite. Topped with melted cheddar or mozzarella cheese and garnished with fresh cilantro and tangy lime wedges, these plantains are grilled to perfection for an irresistible combination of textures and tastes. Easy to prepare in just 35 minutes, this vegetarian dish is a must-try for lovers of Latin-inspired cuisine and makes an ideal side or main course.
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Recipe Information
Ingredients
- 4 pieces ripe plantains
- 2 tablespoons olive oil
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 small piece red bell pepper (diced)
- 1 small piece red onion (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 lime lime wedges
Instructions
Preheat your grill or grill pan to medium-high heat.
Peel the plantains and brush them lightly with 1 tablespoon of olive oil to prevent sticking.
Slice each plantain lengthwise down the middle, but do not cut all the way through. Open them slightly to create a pocket for the filling.
Grill the plantains for 6-8 minutes per side, or until they are caramelized and tender. Remove from the grill and set aside.
While the plantains are grilling, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced red bell pepper and chopped red onion to the skillet, and sauté for 5-6 minutes, or until softened.
Stir in the cooked black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for an additional 2-3 minutes, stirring occasionally. Remove from heat.
Carefully stuff each grilled plantain with the black bean mixture, pressing gently to fill the pocket.
Sprinkle shredded cheese evenly over the stuffed plantains.
Optional: Place the stuffed and cheese-topped plantains back on the grill for 1-2 minutes to melt the cheese.
Garnish the stuffed plantains with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 310.8 g | 113% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 127.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 957 mg | 74% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 5004 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
