Dairy-Free Stuffed Plantains

Transform your weeknight dinner into a tropical delight with these Dairy-Free Stuffed Plantains! This vibrant and wholesome recipe pairs naturally sweet, roasted plantains with a savory stuffing of spiced black beans, sautéed red bell peppers, and onions, all seasoned with smoky paprika and earthy cumin. Perfect for those seeking a gluten-free and dairy-free meal, these stuffed plantains are easy to make yet bursting with bold flavors. Garnished with fresh cilantro and served alongside creamy avocado slices and tangy lime wedges, this dish offers the perfect balance of sweet, smoky, and tangy in every bite. Ready in under an hour and packed with wholesome ingredients, it’s a must-try for plant-based and Latin-inspired cuisine lovers alike!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole ripe plantains
• 2 tablespoons olive oil
• 1 medium, diced red bell pepper
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 1 cup, cooked (or canned, drained and rinsed) black beans
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon (or to taste) sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons, chopped (optional for garnish) fresh cilantro
• 1 sliced (optional for serving) avocado
• 1 cut into wedges (optional for serving) lime

Directions

Step 1

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

Step 2

Peel the ripe plantains by cutting off the ends and making a shallow slit along the length of the peel. Carefully remove the peel.

Step 3

Place the plantains on the prepared baking sheet and brush them with 1 tablespoon of olive oil. Bake the plantains for 25-30 minutes, turning them halfway through until they are golden and soft.

Step 4

While the plantains are baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.

Step 5

Add the diced red bell pepper and onion to the skillet. Sauté for 5 minutes until softened.

Step 6

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Add the cooked black beans, ground cumin, smoked paprika, sea salt, and black pepper to the skillet. Mix well and cook for an additional 5 minutes until the mixture is heated through.

Step 8

Once the plantains are cooked, remove them from the oven and let them cool slightly. Use a knife to make a shallow slit along the length of each plantain, being careful not to cut all the way through. Gently open the plantain to create a pocket for stuffing.

Step 9

Spoon the black bean mixture into each plantain, dividing it evenly among the four. Return the stuffed plantains to the oven and bake for an additional 8-10 minutes.

Step 10

Remove the stuffed plantains from the oven and transfer them to a serving dish. Garnish with chopped cilantro and serve with sliced avocado and lime wedges, if desired. Enjoy warm!

Nutrition Facts

Serving size	1308.2 grams (1308.2g)

Amount per serving	% Daily Value*
Calories	1526

Total Fat 36.00g	46%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 3.00g
Cholesterol 0mg	0%
Sodium 1784mg	78%
Total Carbohydrate 309.90g	113%
Dietary Fiber 36.60g	131%
Total Sugars 130.00g
Protein 24.60g	49%

Vitamin D 0IU	0%
Calcium 205mg	16%
Iron 11mg	62%
Potassium 4661mg	99%

*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: 19.5%

Protein: 5.9%

Carbs: 74.6%