Low Sodium Stuffed Plantains

Transform your dinner table with these irresistible Low Sodium Stuffed Plantains, a perfect fusion of sweet and savory flavors with a heart-healthy twist. Ripe, golden-brown plantains serve as naturally sweet vessels for a vibrant filling made from low-sodium black beans, sautéed red bell peppers, and fragrant spices like cumin and smoked paprika. A hint of lime juice and fresh cilantro add a bright, zesty finish to this wholesome dish, while optional unsalted cheese provides a creamy topping for those looking to indulge just a little. Ready in under an hour, this low-sodium, vegetarian recipe is ideal as a satisfying main course or a nutrient-packed side, catering to health-conscious eaters without compromising on bold, tropical flavors. Serve it warm and watch it disappear! Keywords: low sodium stuffed plantains, healthy stuffed plantains, vegetarian plantain recipe, heart-healthy dinner ideas.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole ripe plantains
• 1 cup low-sodium black beans, drained and rinsed
• 0.5 cup red bell pepper, diced
• 0.5 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.25 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 0.5 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 tablespoon lime juice
• 0.5 cup unsalted shredded cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

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

Step 3

Place the plantains on the prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and soft.

Step 4

While the plantains bake, heat the olive oil in a medium skillet over medium heat.

Step 5

Add the chopped onion, red bell pepper, and garlic to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 6

Stir in the black beans, ground cumin, smoked paprika, and lime juice. Cook for another 2-3 minutes until heated through.

Step 7

Remove the skillet from heat and add the chopped cilantro to the filling. Stir to combine.

Step 8

When the plantains are done baking, remove them from the oven and let them cool slightly.

Step 9

Using a spoon, carefully fill each plantain with the black bean mixture. If using cheese, sprinkle it on top.

Step 10

Return the stuffed plantains to the oven and bake for an additional 5 minutes, or until the cheese (if used) is melted and bubbly.

Step 11

Serve the stuffed plantains warm, garnished with additional fresh cilantro if desired.

Nutrition Facts

Serving size	(1357.6g)

Amount per serving	% Daily Value*
Calories	1618.7

Total Fat 37.2g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 50mg	0%
Sodium 122.0mg	0%
Total Carbohydrate 313.9g	0%
Dietary Fiber 37.5g	0%
Total Sugars 127.9g
Protein 41.9g	0%

Vitamin D 12IU	0%
Calcium 585.8mg	0%
Iron 11.2mg	0%
Potassium 5084.9mg	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: 19.0%

Protein: 9.5%

Carbs: 71.4%