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Picadillo Stuffed Plantains
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Picadillo Stuffed Plantains

Picadillo-Stuffed Plantains are a hearty Cuban appetizer where tender plantains are filled with seasoned ground beef (picadillo). The sweet or starchy plantains balance the savory filling, creating a flavorful and filling appetizer. Perfect for Cuban parties, gatherings, or as part of a snack platter, this dish showcases authentic Cuban culinary traditions. Why You’ll Love This Recipe Combines sweet or starchy plantains with savory beef filling Rich, hearty appetizer suitable for parties Balanced flavors and textures Traditional Cuban hors d’oeuvre with visual appeal
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • For the Picadillo Filling:
  • 1/2 lb ground beef
  • 1 small onion chopped
  • 1 garlic clove minced
  • 1/2 red bell pepper chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt & pepper to taste
  • 1 tablespoon chopped parsley
  • For Plantains:
  • 2 large plantains ripe or slightly green
  • Vegetable oil for frying or baking

Equipment

  • Skillet for filling
  • Knife and cutting board
  • Spoon for scooping plantains
  • Baking dish or frying pan

Method
 

  1. Prepare Picadillo Filling:
  2. Sauté onion, garlic, and bell pepper in olive oil.
  3. Add ground beef, cook until browned.
  4. Add tomato paste, cumin, paprika, salt, pepper. Stir in parsley. Cool.
  5. Prepare Plantains:
  6. Peel and cut plantains in half lengthwise.
  7. Scoop out a shallow cavity for filling. Fry lightly in oil 2–3 min per side, or bake at 375°F (190°C) 10–12 min until slightly tender.
  8. Stuff Plantains:
  9. Fill cavities with picadillo mixture.
  10. Cook Stuffed Plantains:
  11. Bake at 375°F (190°C) 20–25 minutes until plantains are tender and filling is heated.

Notes

Prepare Picadillo Filling:
Sauté onion, garlic, and bell pepper in olive oil.
Add ground beef, cook until browned.
Add tomato paste, cumin, paprika, salt, pepper. Stir in parsley. Cool.
Prepare Plantains:
Peel and cut plantains in half lengthwise.
Scoop out a shallow cavity for filling. Fry lightly in oil 2–3 min per side, or bake at 375°F (190°C) 10–12 min until slightly tender.
Stuff Plantains:
Fill cavities with picadillo mixture.
Cook Stuffed Plantains:
Bake at 375°F (190°C) 20–25 minutes until plantains are tender and filling is heated.
Serve:
Garnish with fresh parsley. Serve warm.
Tips for Best Results
Use slightly firm plantains to prevent them from falling apart.
Avoid overfilling cavities.
Fry lightly before stuffing for extra flavor.
Substitutions & Variations
Use ground chicken or pork instead of beef
Add raisins or olives for a traditional Cuban touch
Sprinkle cheese on top before baking