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Caribbean Stuffed Plantains

  • 4servings

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Source: www.chef2chef.netReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground round

  2. 3 tablespoons olive oil

  3. 1 1/2 cups cubed sweet potatoes

  4. 1 medium onion, chopped

  5. 1 cup chopped pepper

  6. 1/2 cup sliced celery

  7. 1 large clove garlic, minced

  8. 1 can (1 pound) chopped tomatoes

  9. 1 tablespoon fresh or 1 teaspoon dried oregano

  10. 1/2 teaspoon red pepper flakes

  11. 1/2 teaspoon seasoned salt

  12. 2 tablespoons chopped parsley

  13. 2

Instructions Jump to Ingredients ↑

  1. In large skillet, brown beef in 1 tablespoon olive oil. Stir to break into bits. Add sweet potatoes, onion, pepper, celery and garlic. Saut until vegetables are tender. Add tomatoes, oregano, red pepper, salt and parsley. Simmer 10 minutes to blend flavors.

  2. In skillet, heat remaining 2 tablespoons oil. Slice plantains lengthwise into 8 strips; saut in hot oil until golden. Remove from heat and shape into ring. Fasten ends with toothpick. Stand on edge on serving plate. Fill center with sweet potato filling.

  3. If desired, garnish with fresh sprigs of oregano, pineapple wedge and star fruit

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