Ingredients:

  • 4 very ripe sweet plantains (plátanos maduros), black-spotted and soft (about 2–2.5 lb / 900–1100 g total)
  • 2 tbsp neutral oil (vegetable, canola, or avocado) (30 ml)
  • Pinch of salt
  • 1 lb lean ground turkey (454 g)
  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely diced (about 1 cup / 150 g)
  • 1 medium red or green bell pepper, finely diced (about 1 cup / 150 g)
  • 3 garlic cloves, minced (approx. 1 tbsp / 9 g)
  • 2 tbsp tomato paste (30 g)
  • 1/2 cup crushed canned tomatoes or tomato sauce (120 ml)
  • 1/4 cup green olives, sliced (preferably pimento or manzanilla) (40 g)
  • 1/4 cup golden raisins (40 g)
  • 1/3 cup low-sodium chicken broth or water (80 ml) — more as needed
  • 1 tsp ground cumin (2 g)
  • 1/2 tsp dried oregano (1 g)
  • 1 bay leaf (optional)
  • 1/4 tsp smoked paprika or regular paprika (optional) (1 g)
  • 1/2 tsp kosher salt, plus more to taste (3 g)
  • 1/4 tsp black pepper (1 g)
  • 1 tbsp red wine vinegar or fresh lime juice (15 ml)
  • 2 tbsp chopped fresh cilantro (or parsley) for finishing (8 g)
  • 1/2 cup crumbled queso fresco or feta (optional) (60 g)
  • 2 tbsp chopped toasted peanuts or pumpkin seeds (optional) (20 g)
  • Lime wedges, for serving

Instructions:

  1. Prep plantains: slice off ends, score lengthwise and remove peel. Halve plantains lengthwise. Choose cooking method (roast or pan-fry) before cooking.
  2. Cook plantains - Roast: brush cut sides with 1 tbsp oil, place cut-side up on a rimmed baking sheet and roast at 425°F (220°C) 12–18 minutes until deep golden and caramelized, turning halfway if needed.
  3. Cook plantains - Pan-fry: heat 1 tbsp oil in a skillet over medium heat, add plantain halves cut-side down and cook 4–6 minutes until deeply golden; flip and cook 3–4 minutes more. Drain on paper towels if frying.
  4. Hollow plantain boats: use a small spoon or melon baller to scoop a shallow channel in each half, leaving a 1/4–1/2 inch (6–12 mm) shell. Reserve scooped plantain to mash or stir into the filling.
  5. Make turkey picadillo: heat 1 tbsp olive oil in a large skillet over medium-high. Sauté onion and bell pepper until soft and translucent (3–5 minutes). Add garlic and cook 30–45 seconds until fragrant.
  6. Add ground turkey, breaking it up and cooking until no longer pink (4–6 minutes). Season with 1/2 tsp salt, 1/4 tsp pepper, cumin, oregano and paprika. Stir in tomato paste and cook 1–2 minutes to caramelize.
  7. Stir in crushed tomatoes, sliced olives, raisins, broth and bay leaf. Simmer uncovered 8–10 minutes until thickened. If using reserved plantain flesh, stir it in to thicken and add sweetness. Finish with vinegar or lime juice and chopped cilantro; adjust seasoning.
  8. Assemble and finish: spoon or pipe the picadillo into plantain boats, mounding slightly. Optional: sprinkle with queso fresco and broil 1–2 minutes to warm and brown. Garnish with toasted peanuts or seeds and extra cilantro. Serve with lime wedges.
  9. Serve immediately while plantains are warm and caramelized. Notes: ground turkey should reach 165°F (74°C) if measured; filling should be thick and spoonable.