Canoas de Platano (Stuffed Plantains)

5 from 9 votes

Canoas de Platano are sweet ripe plantains stuffed with seasoned carne molida and topped with melted cheese. Fried until golden and baked until bubbly, they’re a classic Puerto Rican favorite perfect for lunch, dinner, or a snack.

Prep Time25

Cook Time10

Total Time35

Course: Dinner, Lunch, Snack

Cuisine: Puerto Rican

Servings:

Calories: 532kcal

Author: Catherine Arena

Ingredients

For Meat Filling

1 pound ground beef
1 small onion chopped
½ green pepper rinsed and chopped
2 tablespoons sofrito
2 cloves garlic minced
2 tablespoons pimiento stuffed olives cut in half
1 packet sazón with culantro and annato
4 ounces tomato sauce
half a handful of fresh cilantro rinsed and chopped
¼ teaspoon oregano
⅛ teaspoon cumin
1 capful white or red vinegar
¼ cup water
salt to taste

Other Ingredients

4 ripe plantains peeled
cheddar, monterey cheese or mozzarella shredded
vegetable or corn oil oil for frying

Instructions

Carne Molida Filling

In a skillet over medium heat, add the ground meat and break it apart with a spoon or spatula.
Add the peppers, onions, garlic, sazon, oregano, cumin, and vinegar. Mix well. Lower the heat, cover, and cook for 10 minutes. If there’s too much oil, drain some.
Stir in the tomato sauce, olives, water, and cilantro. Cover and cook for another 15 minutes. Turn off the heat and set aside.

Prepare the Plantains

Preheat the oven to 350°F (175°C).
Cut about 2 inches off each end of the plantains. Using a knife, score the skin down the middle, being careful not to cut into the plantain itself. Remove the skin.
Heat about 1-inch of oil in a skillet over medium heat.
Fry the plantains whole until golden brown on all sides, turning carefully with a fork.
Drain on paper towels and let cool for a few minutes.

Assembling the Canoas

Once the plantains have cooled just a bit, place them in an oven proof pan.
Make a lengthwise slit down the center of each one to create a “canoe” shape. *Be careful not to cut all the way through, you just want to open it enough to hold the filling.
Add a layer of shredded cheese inside the plantain, then spoon in the carne molida filling. Top with more cheese.
Bake the plantains for 10 minutes, or until the cheese is melted. (You can also broil them briefly to melt the cheese faster.)
Serve immediately and enjoy your cheesy, savory canoas de platano!

Notes

Recipe Notes:

Buying Ripe Plantains: Purchase ripe plantains that are yellow with black spots, these are perfect for canoas.

Other fillings: Stewed carne bif (corned beef), ground seasoned turkey, ground seasoned chicken are delicious too.

Vegetarian filling: Stewed eggplant works really well in stuffed plantains.

Nutrition