Keto Stuffed Plantains
Elevate your low-carb meal game with these irresistible Keto Stuffed Plantains! Perfect for meal prep or a flavorful dinner, this recipe transforms green plantains into a deliciously golden base for a savory filling of seasoned ground beef, vibrant bell peppers, and onions. Topped with melty cheddar cheese and garnished with fresh cilantro, these stuffed plantains boast a bold, smoky flavor thanks to spices like chili powder, cumin, and smoked paprika. Healthy and satisfying, this dish is quick to prepare in under an hour and pairs wonderfully with optional slices of creamy avocado or a dollop of sour cream for an added touch of indulgence. Looking for a keto-friendly twist on traditional stuffed plantains? This wholesome comfort food recipe delivers on taste without breaking your diet goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Green plantains (unripe)
- 2 tablespoons Olive oil
- 0.5 pounds Ground beef
- 0.5 cup Onion (finely diced)
- 2 cloves Garlic (minced)
- 0.5 cup Bell pepper (finely diced, any color)
- 1 tablespoon Tomato paste
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cheddar cheese (shredded)
- 2 tablespoons Cilantro (chopped, for garnish)
- 1 whole Avocado (optional, sliced for serving)
- 2 tablespoons Sour cream (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Peel the green plantains by cutting off the ends and scoring the skin lengthwise. Carefully remove the peel and slice each plantain lengthwise down the middle without cutting through completely.
Rub the plantains with 1 tablespoon of olive oil and place them on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until they are softened but still firm enough to handle.
While the plantains are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.
Add the minced garlic and diced bell pepper to the skillet and cook for another 2 minutes, stirring frequently.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes.
Stir in the tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from heat.
Once the plantains are done baking, use a fork to gently flatten the inside edges of each plantain to create a hollow for the filling.
Stuff each plantain with the beef mixture, pressing it gently into the hollowed center. Top with shredded cheddar cheese.
Return the stuffed plantains to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve warm. For extra creaminess, add sliced avocado and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 70.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4179 mg | 89% | |
*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.
