Low Carb Stuffed Plantains
Elevate your dinner game with these Low Carb Stuffed Plantains, a creative twist on a Latin-inspired classic. Perfect for anyone seeking a carb-conscious meal, this recipe features green unripe plantains roasted to perfection and filled with a flavorful, spiced mixture of ground beef (or turkey), garlic, onion, and bell peppers. Enhanced with cumin, paprika, and fresh cilantro, every bite is packed with hearty goodness. Optional toppings like melted shredded cheese or creamy avocado slices add extra indulgence while keeping the dish wholesome. Ready in under an hour, this simple yet satisfying dish is ideal for a weeknight dinner or a unique party starter. Impress your guests—and your taste buds—with this vibrant, low-carb treat!
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Recipe Information
Ingredients
- 4 whole Green unripe plantains
- 500 g Ground beef or turkey
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 tbsp Tomato paste
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro, chopped
- 0.5 cup Shredded cheese (optional, for topping)
- 1 whole Avocado slices (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the green plantains thoroughly. Using a sharp knife, carefully cut a slit along the length of each plantain to remove the peel. Be cautious as green plantains can be slippery.
Place the peeled plantains onto the prepared baking sheet. Rub them with 1 tablespoon of olive oil to lightly coat the surface. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until softened and slightly golden.
While the plantains are baking, prepare the filling. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked, about 7-8 minutes.
Stir in the diced red bell pepper, tomato paste, cumin powder, paprika, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to meld together. Remove from heat and stir in the chopped cilantro.
Remove the baked plantains from the oven and let them cool slightly. Using a knife or spoon, carefully make a shallow slit along the length of each plantain to create a pocket. Be careful not to cut all the way through.
Stuff each plantain with the prepared meat and vegetable mixture, pressing gently to ensure they're well filled.
If desired, sprinkle shredded cheese over the stuffed plantains. Return them to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serve warm, garnished with optional avocado slices if desired. Enjoy your low-carb stuffed plantains!
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 302.9 g | 110% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 133.8 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 649 mg | 50% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 7271 mg | 155% | |
*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.
