Paleo Stuffed Plantains
Elevate your weeknight dinner with these Paleo Stuffed Plantains, a perfect balance of sweet and savory flavors. Featuring tender, caramelized ripe plantains filled with a spiced ground beef mixture, this gluten-free and dairy-free dish is both nutritious and satisfying. With bold seasonings like cumin and paprika, fresh bursts of cilantro, and a hint of sweetness from the plantains, this recipe brings vibrant Latin-inspired flavors to your table. Ready in under an hour, it’s an easy, wholesome option that doesn’t compromise on taste. Garnish with creamy avocado and a splash of tangy lime for a delicious finishing touch. Perfect for meal prep or sharing, these Paleo Stuffed Plantains are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces ripe plantains
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 pound ground beef (grass-fed, if possible)
- 1 medium, finely chopped bell pepper
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped cilantro
- 1 sliced, for garnish (optional) avocado
- 1 cut into wedges, for garnish (optional) lime
Instructions
Preheat your oven to 375°F (190°C).
Peel the plantains and cut a shallow slit lengthwise down each plantain, being careful not to cut them all the way through.
Brush the plantains lightly with 1 tablespoon of olive oil and place them on a baking sheet lined with parchment paper.
Bake the plantains in the preheated oven for 20 minutes, flipping them halfway through cooking, until they are tender and golden brown.
While the plantains are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Stir in the chopped bell pepper, tomato paste, cumin, paprika, sea salt, and black pepper. Cook for another 3-4 minutes until the mixture is well-combined and the vegetables are tender.
Remove the skillet from heat and stir in the chopped cilantro.
Once the plantains are out of the oven, gently press along the slit to create a cavity for stuffing.
Spoon the beef mixture evenly into each plantain cavity, packing it down gently with a spoon.
Return the stuffed plantains to the oven and bake for an additional 10 minutes at 375°F (190°C) to allow the flavors to meld.
Serve warm, garnished with avocado slices and a squeeze of fresh lime juice, if desired.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 136.2 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6231 mg | 133% | |
*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.
