Sweet Plantain Canoes

Sweet Plantain Canoes Healthy Recipe

6 Servings 45 min Cook

Macros/Serving: 729 Calories
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1 Lb Ground Turkey
1 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
3 Cloves, minced Garlic
2 Tsp Adobo Fresco
2 Tsp, leaves Oregano
1 Tbsp Poultry Seasoning
2 Tbsp Olive Oil
1 Oz Tropical, Queso Fresco, Fresh Cheese
1 Tbsp, crumbled Bay Leaf
1/4 Cup Olives
1/4 Cup (not packed) Raisins
1/4 Cup Tomato Sauce
1 Cup Vegetable Oil
4 Medium Plantains
1/2 Cup, shredded Monterey Cheese
4 Tbsp Fresh Cilantro


Pre-heat oven to 350 degrees F.

Combine beef, onion, pepper, garlic, adobo, oregano, and seasoning.

Mix well.

Heat a large skillet at medium-high heat with 2 tbsp of olive oil, add meat mixture.

​Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins, and tomato sauce.

Mix and let simmer for 10 minutes, set aside.

​Heat a large frying pan with about 2 inches of vegetable oil, just enough to cover the plantains.

Fry plantains for 8-10 minutes or until golden and slightly crispy.

Drain on a paper towel lined plate; set aside.

To assemble canoes: when the plantains are cool enough to handle, cut a slit down the inside curve of the plantain.

Using your knife and a fork, gently pry the plantain open until it opens and resembles a canoe.

Fill the plantain with some shredded cheese, stuff with meat mixture and top with more shredded cheese.

Transfer the stuffed plantains to a baking dish sprayed with non-stick spray.

Bake for 15-20 minutes, or until the cheese is melted and browned.

Garnish with chopped cilantro and serve immediately.