Canoas de Platano (Stuffed Plantains) are sweet fried or baked plantains stuffed with savory ground meat and topped with shredded cheese. A delicious savory dish!
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If you love fried or baked plantains, you will truly enjoy these Canoas de Platano (Stuffed Plantains). Where ripe sweet plantains come together with a savory carne molida (seasoned ground beef) and are topped with gooey melted monterey jack cheese.
The combination of the carne molida (Puerto Rico Picadillo) with the sweet ripe plantains and cheese is to die for!
“Canoas de Platano” translates to plantain canoes! Canoas in Spanish is pronounced (ka-no-ahhs).
If you follow my recipes, then these canoas may remind you of a similar dish, Puerto Rican Pastelon (Puerto Rican Plantain “Lasagna”).
These canoas de platano are perfect for lunch served by themselves or as a snack.
For a delicious dinner option, serve these alongside white rice with habichuelas guisadas (Puerto Rican Beans) and your belly will certainly thank you.
Ingredients for Canoas de Platano (Stuffed Plantains)
For Filling:
📖 Recipe
Canoas de Platano (Stuffed Plantains)
Ingredients
For Meat Filling
- 1 pound ground meat
- 1 small onion chopped
- ½ green pepper chopped
- 2 tablespoon Puerto Rican sofrito optional
- 2 garlic cloves minced
- 2 tablespoon pimiento stuffed olives cut in half
- 1 packet Sazón with Culantro and Annato found in the Latin section
- 4 ounces tomato sauce I use Goya brand
- half a handful of fresh cilantro chopped
- ¼ teaspoon oregano
- ⅛ teaspoon cumin
- 1 capful of white or red vinegar
- ¼ cup water
- salt to taste
Other Ingredients
- 4 plantains peeled and fried or baked
- monterey cheese shredded
- oil for frying
Instructions
For Meat Filling
- Begin with adding the ground meat to a skillet over medium heat. Break ground meat apart with a spoon or spatula.Add the peppers, onions, garlic, sazon, oregano, cumin and vinegar and mix well. Lower heat and cook for 10 minutes covered.If ground meat is too oily, drain some of the oil out of pan.
- Add tomato sauce, olives, water and cilantro. Stir well. Cook for 15 minutes covered.Turn off stove and set aside.
- Preheat oven at 350 degrees.
Preparing the Plantains
- Cut the ends off of plantains (about two inches from each end) and score the skin of each plantain down the middle with a knife to remove skin. Be careful not to cut through into the plantain itself.
- Add about ½ inch of oil to a skillet over medium heat.Fry plantains whole until golden brown on all sides. (Use a fork to turn over as you cook them)Drain plantains on paper towels and let cool for a few minutes.
- After plantains have cooled for a few minutes, cut down the middle to form a sort of “canoe.”
- Add shredded cheese to plantains and top with the carne molida. Top again with more cheese.
- Bake plantains for 10 minutes at 350 degrees until cheese is melted. You could also put canoas de platano under broiler to melt cheese.Serve immediately. Enjoy!
Nutrition
Etienne says
This looks amazing! AND WAS AMAZING. Thank you for the recipe! My Puerto Rican wife approved of it, my kids loved it. It will definitely be in our weekly rotation from now on. Puerto Rican dishes remind me of my own home in Mexico. We have some recipes like this in my region of Mexico and some that are just in the exact style of the recipe. The examples would be molotes de platano and platano relleno. Puerto Rican food always takes me back. Me and my wife are always sharing plantain recipes. Puerto Rican mofongo even reminds me of the Mexican mogo mogo/machuco de platano.
Thank you very much for this recipe.
Cathy says
THANK YOU ETIENNE! Thank you for your kinds words and for taking the time to let me know how much you and your family enjoyed it! You warmed my heart when you mentioned your children enjoyed it! How beautiful how your wife and yourself influence one another and your children with all our delicious cuisine. Thank you again for your input and time Etienne! By the way, one of my upcoming recipes is moletes de platanos! 🙂
Krys clevinger says
Flavorful. An amazing recipe. I just did a little less cilantro.
Jill says
I have never actually tried a plantain – didn’t realize you could stuff them. I want to try your recipe!
Cathy says
Great! Let me know how you like them!
Rosa says
I make plantains quite often but why have i never thought to stuff them?? This looks amazing!
Cathy says
Thanks Rosa! Yes you definitely have to give these a try for sure! They are amazing!
Alexandra Cook says
This looks SO good – I love the stuffing flavours in this dish.
Beautiful and flavoursome.
Cathy says
Thank you Alexandra! Yes the ground meat stuffing is SO good and compliments the ripe plantain perfectly!
Natalie says
I never tasted plantains before, but these look and sound so delicious! Perfect for parties!
Cathy says
Thanks Natalie!
Veena Azmanov says
A very interesting and unique recipe. Love the combination of ingredients to making it. Cute and delicious and amazing presentation too.
Cathy says
Thanks Veena!
Neha says
Wow these plantains look super yummy with all that melty cheese. I never got to cook with them and they look so tempting right now.
Cathy says
Then you must try these Neha! THX for the compliment! 🙂
Anita @ Daily Cooking Quest says
I have never tried a savory dish with plantain before so this is highly interesting for me, though being an Indonesian I have had plenty of plantain dessert. Will definitely be giving this a try. 🙂
Cathy says
Awesome Anita, you must, promise you will not be disappointed!