Plátanos Maduros Rellenos de Carne (Ripe Plantains Stuffed with Meat)

Plátanos Maduros Rellenos de Carne (Ripe Plantains Stuffed with Meat)

This dish is simple and easy to prepare, and most importantly, it is absolutely delicious! The sweetness of the ripe plantains works perfectly with the meat and spices.

This is a wonderful dish to enjoy on a weeknight. I love the way all the flavors come together in perfect harmony.

Buen provecho!

Plátanos Maduros Rellenos de Carne (Ripe Plantains Stuffed with Meat)



(4 servings)

  • 4 ripe plantains
  • 2 tablespoons of melted butter
  • 4 slices of mozzarella cheese(optional)
  • Fresh cilantro


1/2 pound ground beef
1 tablespoon of olive oil
1/2 cup onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon of ground cumin
1 cup of tomato sauce
1/2 cup beef broth
Salt and pepper to taste


  1. Pre-heat oven to 400 F.
  2. Peel the plantains, place them on a baking sheet and rub them with butter.
  3. ake the plantains for 20 minutes, then turn them and bake for another 15 minutes or until golden on both sides.
  4. Meanwhile, make the filling: In a medium pan, heat the olive oil over medium-low heat. Add the and cook onion until soft. Add the chopped garlic and cook until almost golden.
  5. Add the cumin, salt and pepper. Add the ground beef, beef broth and tomato sauce. Cook for about 20 more minutes.
  6. Remove the plantains from the oven, make a horizontal slit on the middle of each plantain, and stuff them with the meat mixture.
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  1. Patty says

    En Puerto Rico hacemos algo similar. Cortamos el platano en 3-4 lascas. Los enrollamos, asegurandolos con un palillo, rellenandolos con el picadillo y pasandolos por una mezcla de huevo batido y harina los freimos de nuevo. Los llamamos piononos y es el plato favorito de mis hijos.

    Me encanta tu blog.

  2. Jenny says

    holy food heaven – I should be studying, but this keeps haunting my mind. Guaranteed I’m going to love this. Now just need to make it! Thank you for sharing!

  3. Jenny says

    Just made this – what a family hit! The flavors are INCREDIBLE. The only substitutes I made were (2): a quick mushroom/red wine/butter base instead of beef broth and fire roasted tomatoes instead of the tomato sauce. And its considered paleo even with the cheese (I’m an advocate for organic raw dairy products) – yes, so basically this is going in our weekly meal plan. Move over spaghetti squash bolognese and lettuce chicken wraps!

    • says

      Thanks for the substitution tips Jenny – I’m an advocate of organic raw dairy too!

      Erica, I have been delightfully limited to making tostones for the past decade and am so happy to find your mouth watering recipes! Thank you!

  4. says

    I tried your recipe today! Absolutely delicious and a wonderfully quick and easy weeknight meal. I made extra meat, so maybe I will use it for empanadas or arepas. Thanks for so generously sharing your delicious recipes!

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