High Protein Stuffed Plantains
Transform your weeknight dinners with this vibrant and nutritious recipe for High Protein Stuffed Plantains! Featuring naturally sweet, oven-baked ripe plantains filled with a savory blend of protein-packed black beans and quinoa, this dish is a perfect balance of flavor and sustenance. The filling bursts with bold seasonings like cumin, paprika, fresh cilantro, and a hint of lime, delivering a zesty, aromatic profile. Perfectly customizable, you can top these stuffed delights with optional vegan shredded cheese for a creamy finish. Ready in under an hour, this gluten-free and plant-based recipe is ideal for those seeking a hearty yet healthy meal option. Pair them with fresh greens or avocado slices for a complete, wholesome dining experience that'll impress your taste buds and fuel your day!
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Recipe Information
Ingredients
- 4 pieces ripe plantains (yellow with black spots)
- 1 cup cooked black beans (drained and rinsed)
- 1 cup quinoa (cooked)
- 2 cloves garlic (minced)
- 1 small red onion (finely chopped)
- 1 medium bell pepper (finely chopped)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 0.5 cup vegan shredded cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Peel the plantains and slice them lengthwise down the middle, being careful not to cut all the way through. Gently open the plantains to create a pocket for the stuffing.
Place the plantains on the prepared baking sheet and lightly brush with 1 tablespoon of olive oil. Bake for 20 minutes or until soft and golden on the outside.
While the plantains are baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic, red onion, and bell pepper to the skillet. Sauté for 3–4 minutes until the vegetables are softened.
Stir in the black beans, cooked quinoa, cumin, paprika, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the fresh cilantro and lime juice. Taste the mixture and adjust the seasoning if needed.
Once the plantains are baked, carefully remove them from the oven and let them cool slightly for 2–3 minutes.
Stuff each plantain with an equal portion of the filling. If desired, sprinkle the vegan shredded cheese on top of each stuffed plantain.
Return the plantains to the oven and bake for an additional 10 minutes, or until the cheese (if using) is melted and the filling is heated through.
Remove the plantains from the oven and let them cool briefly. Serve warm with a side of fresh greens or avocado slices for a complete meal.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 360.1 g | 131% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 100.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5109 mg | 109% | |
*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.
