Canoas (Ripe Plantain Canoes Stuffed With Ground Meat)

• Stuffing:
• Dash of salt
• 2/3 pound ground round
• 2 tablespoons chopped green bell pepper
• 2 tablespoons finely chopped lean smoked ham
• 3 tablespoons tomato sauce
• 2 teaspoons finely chopped garlic
• 1 teaspoon chopped fresh culantro
• 1 teaspoon chopped fresh cilantro
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Plantains:
• 8 yellow plantains, peeled
• Cooking spray
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1/2 cup (2 ounces) shredded cheddar cheese

1. Preheat oven to 350u0b0.
2. To prepare stuffing, heat a large nonstick skillet over medium-high heat. Add salt and beef; cook 2 minutes, stirring to crumble. Stir in bell pepper and next 7 ingredients (through bay leaf); cook 5 minutes or until bell pepper is tender. Discard bay leaf.
3. To prepare plantains, working with one plantain at a time, cut a small portion from the outer curve to make a flat surface. Make a lengthwise cut on the inside curve, being careful not to cut all the way through (plantain will now resemble a canoe). Carefully scoop out about 1 tablespoon of plantain from center cut to allow room for filling. Repeat with remaining plantains. Place plantains on a baking sheet coated with cooking spray. Brush oil evenly over plantains. Sprinkle plantains with 1/4 teaspoon salt and red pepper.
4. Bake at 350u0b0 for 25 minutes or until plantains are tender; let cool slightly. Fill each plantain with 1/4 cup stuffing; top each with 1 tablespoon of cheese. Bake an additional 10 minutes or until plantains are tender and cheese melts.
5. Use a spatula or dough scraper to hold open the hot plantain while you fill it.

stuffing, salt, ground round, green bell pepper, lean smoked ham, tomato sauce, garlic, fresh culantro, fresh cilantro, oregano, bay leaf, plantains, yellow plantains, cooking spray, olive oil, salt, ground red pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/canoas-ripe-plantain-canoes-stuffed-with-ground-meat (may not work)