Gluten-Free Cuban Picadillo Stuffed Plantain Cups

Instructions

1. 1Preheat your oven to 190°C. Peel the 2 large green plantains and cut them into 2.54 cm thick slices.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully add the plantain slices and fry them until they are golden brown on all sides, about 3-4 minutes per side. Remove the plantain slices from the skillet and drain them on paper towels.
3. 3Place the fried plantain slices on a baking sheet. Using a plantain press or the bottom of a flat glass, gently flatten each plantain slice into a cup shape. Bake the plantain cups in the preheated oven for 10 minutes.
4. 4While the plantain cups are baking, prepare the picadillo. In the same large skillet (wipe it clean if needed), add the about 450 g ground beef and cook over medium heat until it is browned all over, breaking it up with a spoon. Drain off any excess fat.
5. 5Add the 1 medium onion (chopped), 1 medium bell pepper (chopped), and 4 cloves garlic (minced) to the skillet with the ground beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6. 6Stir in the 2 tablespoons tomato paste, 1/2 cup beef broth, 1/4 cup raisins, 1/4 cup pitted olives, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened.
7. 7Remove the baked plantain cups from the oven. Carefully spoon the picadillo mixture into each plantain cup.
8. 8Serve the stuffed plantain cups immediately.

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