Gluten-Free Cuban Picadillo Stuffed Sweet Plantains

Ingredients

• 4 whole Ripe Plantains
• about 450 g Ground Beef
• 2 tbsp Olive Oil
• 1 medium Onion
• 1/2 medium Green Bell Pepper
• 3 cloves Garlic
• 2 tbsp Tomato Paste
• 1/2 cup Beef Broth
• 1/4 cup Raisins
• 1/4 cup Olives
• 1 tsp Cumin
• 1/2 tsp Oregano
• 1 leaf Bay Leaf
• 1 tbsp Apple Cider Vinegar
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Peel the 4 ripe plantains. Make a slit lengthwise down the center of each plantain, being careful not to cut all the way through to the other side.
3. 3Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the about 450 g of ground beef and cook, breaking it up with a spoon, until it is browned all over.
4. 4Add the 1 medium onion, 1/2 medium green bell pepper, and 3 cloves of garlic to the skillet with the beef. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
5. 5Stir in the 2 tablespoons of tomato paste, 1/2 cup of beef broth, 1/4 cup of raisins, 1/4 cup of olives, 1 teaspoon of cumin, 1/2 teaspoon of oregano, 1 leaf bay leaf, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything together well.
6. 6Bring the mixture to a simmer, then reduce the heat to low. Cook for 15 minutes, stirring occasionally, until the sauce has thickened. Remove and discard the bay leaf.
7. 7Carefully stuff the picadillo mixture into the slit of each of the 4 prepared plantains.
8. 8Arrange the stuffed plantains in a baking dish. Bake for 20 minutes, or until the plantains are heated through and tender.
9. 9Serve the stuffed plantains warm.

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