Stuffing:
Dash of salt
2/3 lb. ground round
2 T. chopped green bell pepper
2 T. finely chopped lean smoked ham
3 T. tomato sauce
2 tsp. finely chopped garlic
1 tsp. chopped fresh cilantro
1 tsp. chopped fresh cilantro
1/2 tsp. dried oregano
1 bay leaf

Plantains:
8 yellow plantains, peeled
Cooking spray
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. ground red pepper
1/2 C. (2 oz.) shredded cheddar cheese

Preheat oven to 350°. 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. 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 T. 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 tsp. salt and red pepper. Bake at 350° for 25 minutes or until plantains are tender; let cool slightly. Fill each plantain with 1/4 C. stuffing; top each with 1 T. of cheese. Bake an additional 10 minutes or until plantains are tender and cheese melts.

Yield: 16 servings
Serving size: 1/2 stuffed plantain

Calories: 170
Fat: 4.7g
Fiber: 2.2g