6 medium ripe plantains, peeled
12 tbsp shredded part skim mozzarella cheese
fresh cilantro, for garnish
For the Turkey Picadillo:
10 oz 93% lean ground turkey
1/4 cup onion, finely chopped
2 cloves minced garlic
1/2 medium tomato, chopped
1/4 cup bell pepper, finely chopped
2 tbsp cilantro
2 oz tomato sauce
fresh ground pepper
3/4 tsp ground cumin
1/8 tsp oregano
1 bay leaf
1 tbsp alcaparrado (capers or green olives would work too
Pre-heat the oven to 400°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 until soft, about 40 minutes.
Meanwhile, brown the ground turkey on medium heat in 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 a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.
Remove the plantains from the oven and fill them with 1/3 cup each of picadillo, then top each with 2 tbsp cheese. Return to the oven and bake until melted, about 5 minutes. Top with cilantro and serve immediately.
Calories: 338 • Fat: 6 g • Carb: 60 g • Fiber: 5 g • Protein: 16 g