Low Fat Stuffed Plantains
Savor the delightful fusion of vibrant flavors with this Low Fat Stuffed Plantains recipe, a healthier twist on a Latin-inspired classic. Sweet, roasted ripe plantains serve as a natural vessel, filled to perfection with a hearty mixture of black beans, sweet corn, and colorful red bell peppers, all seasoned with smoky cumin and paprika for a flavorful kick. Topped with creamy low-fat Greek yogurt and finished with fresh cilantro, this dish is both wholesome and visually stunning. Ready in just 40 minutes, these baked plantains are a guilt-free option for a quick dinner or an impressive vegetarian side dish. Serve them with lime wedges for a zesty finish and enjoy a recipe that’s high on taste and low on fat!
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Recipe Information
Ingredients
- 4 whole ripe plantains
- 1 cup low-fat Greek yogurt
- 1 cup black beans (canned, rinsed and drained)
- 0.5 cup corn kernels (frozen or fresh)
- 0.5 cup red bell pepper (diced)
- 0.25 cup onion (finely chopped)
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lime wedges (for serving)
- 1 spritz olive oil spray
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly spray it with olive oil.
Peel the plantains and slice them lengthwise down the middle without cutting all the way through, creating a pocket for stuffing.
Place the plantains on the baking sheet and spray lightly with olive oil. Bake for 15-20 minutes, or until golden brown and tender.
While the plantains bake, heat a nonstick skillet over medium heat and add the onion, red bell pepper, and corn. Sauté for 5 minutes until softened.
Add the black beans, cumin powder, paprika, and a pinch of salt to the skillet. Stir to combine and cook for another 3 minutes, then remove from heat.
Once the plantains are done, remove them from the oven and use a fork to gently press down the flesh, creating a larger space for the filling.
Stuff each plantain with the black bean mixture, dividing it evenly among the four plantains.
Top each stuffed plantain with a dollop of low-fat Greek yogurt and garnish with fresh cilantro.
Serve warm with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 353.8 g | 129% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 159.5 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 370 mg | 28% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5471 mg | 116% | |
*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.
