High Protein Stuffed Plantains

Elevate your dinner game with these mouthwatering High Protein Stuffed Plantains, a perfect fusion of sweet, savory, and nutritious ingredients. This plant-based recipe transforms golden, oven-roasted ripe plantains into edible boats filled with a hearty mixture of protein-packed black beans, fluffy quinoa, and sautéed vegetables, seasoned with smoky cumin and paprika. Topped with optional vegan shredded cheese and a sprinkle of fresh cilantro, this dish is not only a feast for the eyes but also a wholesome, gluten-free meal to keep you energized. Ideal for meal prep or a cozy family dinner, serve these stuffed plantains with a side of greens or creamy avocado for a satisfying and balanced plate. Whether you're seeking a flavorful vegan recipe, a high-protein dinner, or simply love creative uses for plantains, this dish checks all the boxes.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces ripe plantains (yellow with black spots)
• 1 cup cooked black beans (drained and rinsed)
• 1 cup quinoa (cooked)
• 2 cloves garlic (minced)
• 1 small red onion (finely chopped)
• 1 medium bell pepper (finely chopped)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro (chopped)
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.5 cup vegan shredded cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Peel the plantains and slice them lengthwise down the middle, being careful not to cut all the way through. Gently open the plantains to create a pocket for the stuffing.

Step 3

Place the plantains on the prepared baking sheet and lightly brush with 1 tablespoon of olive oil. Bake for 20 minutes or until soft and golden on the outside.

Step 4

While the plantains are baking, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the minced garlic, red onion, and bell pepper to the skillet. Sauté for 3–4 minutes until the vegetables are softened.

Step 6

Stir in the black beans, cooked quinoa, cumin, paprika, salt, and pepper. Cook for another 3–4 minutes, stirring occasionally.

Step 7

Remove the skillet from the heat and stir in the fresh cilantro and lime juice. Taste the mixture and adjust the seasoning if needed.

Step 8

Once the plantains are baked, carefully remove them from the oven and let them cool slightly for 2–3 minutes.

Step 9

Stuff each plantain with an equal portion of the filling. If desired, sprinkle the vegan shredded cheese on top of each stuffed plantain.

Step 10

Return the plantains to the oven and bake for an additional 10 minutes, or until the cheese (if using) is melted and the filling is heated through.

Step 11

Remove the plantains from the oven and let them cool briefly. Serve warm with a side of fresh greens or avocado slices for a complete meal.

Nutrition Facts

Serving size	(1658.6g)

Amount per serving	% Daily Value*
Calories	2064.5

Total Fat 65.0g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1997.0mg	0%
Total Carbohydrate 360.1g	0%
Dietary Fiber 41.8g	0%
Total Sugars 100.5g
Protein 38.6g	0%

Vitamin D 0IU	0%
Calcium 794.9mg	0%
Iron 13.3mg	0%
Potassium 5108.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.8%

Protein: 7.1%

Carbs: 66.1%