Caribbean Stuffed Plantains
Course: Appetizer, Side Dish
Cuisine: Carribean
Keyword: hearty, plantain, sweet potato
Servings: 4
Calories: 559kcal
- 1 pound ground beef
- 3 tablespoons olive oil
- 1½ cups cubed sweetpotatoes
- 1 medium onion chopped
- 1 cup chopped pepper
- 1/2 cup sliced celery
- 1 large clove garlic minced
- 1 can (16 ounce) chopped tomatoes
- 1 tablespoon fresh or 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 2 tablespoons chopped parsley
- 2 plantains
In large skillet, brown beef in 1 tablespoon olive oil; stir to break into bits.
Add sweetpotatoes, onion, pepper, celery and garlic; sauté until vegetables are tender. Add tomatoes, oregano, red pepper, salt and parsley; simmer 10 minutes to blend flavors.
In skillet, heat remaining 2 tablespoons oil. Slice plantains lengthwise into 4 strips each. Sauté in hot oil until golden.
Remove from heat and shape into rings. Fasten ends with toothpick. Fill center with sweetpotato filling. If desired, garnish with fresh sprigs of oregano, pineapple wedge and star fruit.
Number of servings (yield): 4
Note: used dried oregano in nutrition label calculation
Nutrition Facts
Caribbean Stuffed Plantains
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 559kcal | Carbohydrates: 45g | Protein: 22g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 416mg | Potassium: 1095mg | Fiber: 6g | Sugar: 18g | Vitamin A: 8544IU | Vitamin C: 53mg | Calcium: 78mg | Iron: 4mg | Net Carbohydrates: 39g