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Puerto Rican Canoas

A nostalgic dish featuring sweet plantains stuffed with juicy ground beef, colorful peppers, and melted cheese, perfect for family gatherings or cozy dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 Canoas
Course: Dinner, Main Course
Cuisine: Puerto Rican
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 tsp achiote oil or olive oil adds a rich flavor and vibrant color.
  • 1 cup yellow onion, diced brings a sweet aroma once sautéed.
  • 1 cup red bell pepper, diced adds a touch of sweetness and color.
  • 1 cup green bell pepper, diced provides a fresh crunch and brightness.
  • ⅓ cup sofrito an aromatic blend of vegetables that is a staple in Latin cooking.
  • 1 lb ground beef juicy and hearty, forming the main protein of the dish.
  • 1 tsp adobo seasoning enhances the flavors with warmth and depth.
  • 1 tsp sazón seasoning a blend of spices that infuses the filling with authentic Latin flavor.
  • 1 tsp salt to elevate all the flavors.
Plantain Ingredients
  • 4 brown plantains perfectly sweet, these will act as the delectable vessel for your filling.
  • 1 cup cheese (cheddar, mozzarella, etc.), shredded to create a gooey, cheesy topping.
  • to taste Fresh cilantro to garnish adds freshness and color on top.

Method
 

Cook the Filling
  1. Heat half of the achiote oil or olive oil in a pan over medium heat.
  2. Add the diced onion and bell peppers. Sauté until the onion becomes translucent, approximately 5 minutes.
  3. Add the sofrito and ground beef, breaking it apart as you mix it in.
  4. Add adobo, sazón, and salt, cooking until the beef is fully browned and cooked through.
  5. Cover and set the filling aside.
Prepare the Plantains
  1. Preheat your oven to 400°F (200°C).
  2. Peel all four brown plantains.
  3. Coat them generously with the remaining oil and arrange them on a parchment-lined baking sheet.
  4. Bake for 20 minutes or until the plantains are golden brown all around.
Create the Canoas
  1. Lower the oven temperature to 350°F (175°C).
  2. Carefully slice each baked plantain halfway along the length, creating a pocket without cutting through entirely.
  3. Use a spoon to gently open up the plantains a bit more, making space for the stuffing.
Stuff the Canoas
  1. Layer the cooked picadillo filling into the plantain pockets, followed by a generous amount of shredded cheese.
  2. Pack it well to ensure each bite is filled with flavor, then top generously with more cheese.
Final Bake
  1. Place the stuffed plantains back in the oven, baking for 5-10 minutes or until the cheese is bubbly and lightly golden.
Garnish and Serve
  1. Remove your Canoas from the oven and finish them off with a sprinkle of fresh cilantro and any additional desired toppings.

Notes

If you have leftovers, store the Canoas in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) until warmed through.