Heart-Healthy Stuffed Plantains
Elevate your mealtime with these vibrant Heart-Healthy Stuffed Plantains, a wholesome dish packed with flavor and nutrition. Perfectly roasted ripe plantains provide a naturally sweet and caramelized base, while the savory stuffing of black beans, sautéed red bell pepper, onions, garlic, and aromatic spices adds a satisfying punch. Fresh cilantro, zesty lime juice, and juicy cherry tomatoes brighten the stuffing, making every bite a balance of sweet, smoky, and tangy notes. Ready in under 40 minutes, this dish is a fantastic gluten-free and dairy-free option, suitable for vegans and anyone seeking nutritious comfort food. Top with creamy diced avocado and a touch of hot sauce for added indulgence, and serve as a hearty main or a vibrant side dish. Perfect for weeknight dinners or impressing guests with a unique, healthy creation!
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Recipe Information
Ingredients
- 4 ripe plantains
- 2 teaspoons olive oil
- 1 cup black beans (cooked or canned, rinsed and drained)
- 1 red bell pepper, diced
- 0.5 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 1 lime, juiced
- 0.5 teaspoon salt
- 1 avocado, diced (optional for garnish)
- 1 teaspoon hot sauce (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Carefully slice each plantain lengthwise down the middle, being cautious not to cut all the way through. Gently open the cut to create a pocket for the stuffing.
Place the plantains on the prepared baking sheet and lightly brush them with 1 teaspoon of olive oil. Bake for 20–25 minutes, or until the plantains are tender and the outer skins are slightly caramelized.
While the plantains are baking, prepare the filling. Heat the remaining teaspoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, onion, and garlic to the skillet. Sauté for 3–4 minutes, or until the vegetables are softened and fragrant.
Stir in the black beans, ground cumin, paprika, cherry tomatoes, and salt. Cook for an additional 5 minutes, stirring occasionally, until the mixture is well combined and heated through.
Remove the skillet from heat and stir in the fresh cilantro and lime juice. Taste and adjust seasoning as needed.
When the plantains are done baking, remove them from the oven and let them cool slightly. Use a spoon to carefully stuff each plantain with the black bean mixture.
Optional: Garnish with diced avocado and a drizzle of hot sauce for added flavor and creaminess.
Serve immediately and enjoy your heart-healthy stuffed plantains!
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 71.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3551 mg | 76% | |
*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.
