4 Delicious Ways to Stuff Roasted Ripe Plantains

· May 8, 2018
Roasted ripe plantains are an exquisite dessert. How you fill them can vary depending on how creative the chef is! In this article, we share 5 different ways.

Roasted ripe plantains are a very popular dish in Latin America. In Colombia and Venezuela, plantains are an extremely common ingredient in cooking. The most common dish is a sliced plantain fried in vegetable oil with some hard grated cheese in the middle.

You can enjoy this healthy snack by roasting them and then adding a topping or stuffing. Below you can find some different ideas for stuffing ripe plantains.

How to cook and stuff roasted ripe plantains

roasted ripe plantains

The process is very simple. First, you need to peel the plantain and cover them with oil, margarine or butter. We recommend doing by hand in order to cover the entire fruit.

Then, put them in the oven at a high temperature for 20 minutes on each side. Once they are golden, and lightly darkened, slice an opening through middle and then stuff each plantain. Just like the following recipes, there are many different options for toppings or stuffings.

Roast ripe plantains stuffed with cheese

Cheese is the most common stuffing for plantains, and when melted, it is a creamy and delicious dish.

Ingredients

  • 4 roasted ripe plantains (150 g).
  • Black pepper or another spice to taste.
  • 4 slices of oven friendly cheese, such as mozzarella, cream cheese, etc. (80 g)

Preparation

  1. First, pre-heat the oven to around 200º C.
  2. Open the recently cooked plantains lengthwise.
  3. Stuff them with the cheese and sprinkle over some pepper.
  4. Cook at 180º C until the cheese has melted.
  5. Serve immediately.

Roasted ripe plantains stuffed with meat and cheese

This recipe has a delicious contrast of sweet and salty.

Ingredients

  • Salt and pepper to taste.
  • ½ kg of sliced beef.
  • ½ cup of tomate frito (100 ml)
  • 1 cup of bechamel sauce (200 ml)
  • 1 finely chopped tomato (30 g)
  • 4 roasted ripe plantains (150 g)
  • 1 finely chopped small onion (25 g)
  • Half a pepper, finely chopped (15 g)
  • 1 cup of grated Parmesan cheese (150 g)
  • 2 cups of crumbled mozzarella cheese (300 g)

Preparation

  1. First, pre-heat the oven to around 200º C.
  2. Sauté the vegetables, starting first with the onion, then pepper, and the tomato afterwards.
  3. Add the meat, fry it a little and add the tomate frito. Add salt and pepper to taste.
  4. You’ll need to cook the mixture for a while, until the meat is cooked but still juicy.
  5. Open the recently cooked plantains horizontally.
  6. Stuff them with the rest of the ingredients: meat, bechamel sauce, mozzarella and Parmesan cheese.
  7. Cook at 180º C, until the Parmesan cheese has melted.
  8. Serve immediately.

Roasted ripe plantains stuffed with tuna

Although, it doesn’t seem like it but tuna sure mixes very well with plantains.

Ingredients

  • Salt and pepper to taste.
  • Juice of ½ lemon (50 ml)
  • 1 teaspoon of dry parsley.
  • 1 finely chopped tomato (25 g)
  • 4 tablespoons of olive oil (80 ml)
  • 4 roasted ripe plantains (150 g)
  • 1 finely chopped medium-sized onion (40 g)
  • 1 small finely chopped pepper (20 g)
  • 2 cups of crumbled mozzarella (200 g)
  • Canned tune in oil, enough for the amount of plantains you have.

Preparation

  1. First, pre-heat the oven to around 200º C.
  2. Sauté the onion, then add the pepper and tomato, and fry for a little bit. The onion should become golden brown, almost at the point of “caramelizing”, but without being over-fried.
  3. Add the tuna and stir.
  4. Add the salt, pepper, parsley, and lemon juice. Mix everything well, so that all the flavors fuse together.
  5. Open the recently cooked plantains horizontally.
  6. Stuff them with the tuna and then the mozzarella cheese. The stuffing should not be bulky.  I should be the right amount in order to prevent overwhelming the diner.
  7. Cook at 180º C, until the cheese has melted.
  8. Serve immediately, still hot.

Roasted ripe plantains stuffed with guacamole

Here we have a Mexican version of stuffed plantains with some delicious avocados. Guacamole is a delicious simple to make refreshing dip.

Ingredients

  • 4 roasted ripe plantains (150 g).
  • 2 cups of guacamole (300 ml)
  • 4 slices of avocado (40 g)
  • 2 cups of grated white cheese (300 g)

Preparation

  1. Open the recently cooked plantains horizontally.
  2. Stuff them with the guacamole, avocado and grated cheese.
  3. Serve immediately.

You don’t have to stuff roasted plantains with just these ingredients. The choices are unlimited. You just have to play with different sauces or ingredients in your fridge or pantry. You’ll might find many which complement the flavor and texture of ripe plantains.