Low Carb Stuffed Plantains

Transform your weeknight dinners with this mouthwatering recipe for *Low Carb Stuffed Plantains*! Featuring tender baked green plantains filled with a savory, spiced mixture of ground beef or turkey, vibrant red bell peppers, and aromatic garlic and onions, this dish is a satisfying low-carb twist on a classic comfort food. The plantains bake to perfection, creating a soft yet sturdy base for the flavorful filling, while optional toppings like melted cheese and creamy avocado take the dish to the next level. Ready in just an hour, this recipe offers both nutrition and bold flavor, making it ideal for keto-friendly meals or simply cutting back on carbs without sacrificing taste. Perfect as a standalone entrée or paired with a light salad, these stuffed plantains are sure to become a household favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Green unripe plantains
• 500 g Ground beef or turkey
• 2 tbsp Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 2 tbsp Tomato paste
• 1 tsp Cumin powder
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh cilantro, chopped
• 0.5 cup Shredded cheese (optional, for topping)
• 1 whole Avocado slices (optional, for serving)

Directions

Step 1

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

Step 2

Wash the green plantains thoroughly. Using a sharp knife, carefully cut a slit along the length of each plantain to remove the peel. Be cautious as green plantains can be slippery.

Step 3

Place the peeled plantains onto the prepared baking sheet. Rub them with 1 tablespoon of olive oil to lightly coat the surface. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until softened and slightly golden.

Step 4

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

Step 5

Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 6

Add the ground beef or turkey to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked, about 7-8 minutes.

Step 7

Stir in the diced red bell pepper, tomato paste, cumin powder, paprika, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to meld together. Remove from heat and stir in the chopped cilantro.

Step 8

Remove the baked plantains from the oven and let them cool slightly. Using a knife or spoon, carefully make a shallow slit along the length of each plantain to create a pocket. Be careful not to cut all the way through.

Step 9

Stuff each plantain with the prepared meat and vegetable mixture, pressing gently to ensure they're well filled.

Step 10

If desired, sprinkle shredded cheese over the stuffed plantains. Return them to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 11

Serve warm, garnished with optional avocado slices if desired. Enjoy your low-carb stuffed plantains!

Nutrition Facts

Serving size	(1867.8g)

Amount per serving	% Daily Value*
Calories	3156.8

Total Fat 177.1g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 460mg	0%
Sodium 3167.6mg	0%
Total Carbohydrate 302.9g	0%
Dietary Fiber 37.8g	0%
Total Sugars 133.8g
Protein 118.7g	0%

Vitamin D 12IU	0%
Calcium 648.8mg	0%
Iron 23.4mg	0%
Potassium 7271.1mg	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: 48.6%

Protein: 14.5%

Carbs: 36.9%