We’re having canoes for dinner! Wait…what? You see, the word “canoa” is Spanish for canoe, which just so happens to be what plantains look like, no? These sweet plantains are the ripe version of a green plantain. Instead of frying the plantains whole, we’re going to lighten up this traditional dish by baking the plantains, so they nice and soft and the sweetness intensifies. Then, we’ll fill the inside of the plantain with delish Cuban-style picadillo, for a sweet and salty dish that’s packed with flavor, and light on the waistline. These stuffed sweet plantains are paleo and gluten-free, and are my favorite way of eating sweet plantains!
For this recipe, you’ll want plantains that are yellow with lots of black spots. That means they’re sweet but still firm enough to hold up to the stuffing process. If the plantain is completely black, it will be too mushy for this recipe. So now, let’s make canoas!
2 tablespoons of ghee (clarified butter) or coconut oil
4 ripe plantains
1 cup Cuban-style picadillo
Queso fresco, for serving (optional, not paleo)
Preheat your oven to 375 degrees F.
Cut the ends off the plantains.
Cut a slit down the length of the plantain, and remove the peel in one piece. Brush the peeled plantain with ghee or coconut oil, making sure it’s fully coated
Wrap the buttered plantain with it’s peel, and place the plantain on a baking sheet. The peel with keep the plantain moist while it’s cooking.
Bake the plantains for 40-45 minutes, until cooked through and fork tender.
Let the plantains cool to the touch before stuffing them. To make the plantains stand up, cut a small portion from the outer curve to make a flat surface. Then, cut a horizontal slit down the length of the plantain, making sure not to cut too deep. Use the knife to push the slit apart, to create an opening for the stuffing.
Fill each plantain with 1/4 cup of the picadillo filling, then sprinkle with queso fresco, if desired. Place the stuffed plantains back into the oven for 10 minutes, to heat the filling. Serve with rice and beans for the perfect meal!
Yield: 4 servings
Serving Size: 1 plantain
Ingredients
- 2 tablespoons of ghee (clarified butter) or coconut oil
- 4 ripe plantains
- 1 cup Cuban-style picadillo
- Queso fresco, for serving (optional)
Instructions
- Preheat the oven to 375 degrees F.
- Cut the ends off the plantains. Cut a slit down the length of the plantain, and remove the peel in one piece. Brush the peeled plantain with ghee or coconut oil, making sure it's fully coated
- Wrap the buttered plantain with its peel, and place the plantain on a baking sheet. The peel with keep the plantain moist while it's cooking.
- Bake the plantains for 40-45 minutes, until cooked through and fork tender.
- Let the plantains cool to the touch before stuffing them. To make the plantains stand up, cut a small portion from the outer curve to make a flat surface. Then, cut a horizontal slit down the length of the plantain, making sure not to cut too deep. Use the knife to push the slit apart, to create an opening for the stuffing.
- Fill each plantain with 1/4 cup of the picadillo filling, then sprinkle with queso fresco, if desired. Place the stuffed plantains back into the oven for 10 minutes, to heat the filling. Serve hot.
