Ingredients
6medium plantains,ripe, peeled
12tbspmozzarella cheese,shredded, part skim
cilantro,fresh, to garnish
10ozturkey,93%, lean ground
¼cuponion,finely chopped
2garlic cloves,minced
½medium tomato,chopped
¼cupbell pepper,finely chopped
2tbspcilantro
2oztomato sauce
kosher salt
freshly ground pepper
¾tspcumin,ground
⅛tsporegano
1bay leaf
1tbspalcaparrado,or capers, or green olives
2tbspbrine
¼cupwater
Preparation
Preheat the oven to 400 degrees F.
Cut a slit lengthwise through the length of the plantain about halfway through. Place them on a baking dish and bake covered with foil for about 40 minutes until soft.
Meanwhile, brown the ground turkey on medium heat in a large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
Add the chopped onions, garlic, pepper, tomato, and cilantro and continue cooking on low heat.
Add the alcaparrado (or olives and capers) and about 2 tbsp of the brine (for great flavor) cumin, oregano, bay leaf, and more salt if needed.
Add the tomato sauce and ¼ cup of water, and mix well.
Reduce the heat to low and simmer covered for about 15 minutes.
Remove the plantains from the oven and fill them with ⅓ cup each of picadillo, then top each with 2 tablespoons of cheese.
Return to the oven and bake for about 5 minutes until melted. Top with cilantro and serve immediately.
