Roasted Sweet Plantains Stuffed with Ground Beef

Heat the oil (¼ cup) in a large skillet over medium-high heat.

Add the chopped onions (1 large) and sauté until translucent, about 4-5 minutes.

Add the garlic (3 cloves) and cook for 1 minute until fragrant.

Stir in the sofrito (⅓ cup) and cook for 2 minutes until aromatic.

Add the ground beef (½ lb) and cook, stirring occasionally, until browned.

Stir in the red (¼ cup) and yellow bell peppers (¼ cup), bay leaf (1), salt (1 Tbsp), and pepper (½ Tbsp). Cook until the vegetables soften, about 5-6 minutes.

Mix in the tomato paste (1 Tbsp) and reduce heat to medium. Cook, stirring occasionally, for 2 minutes.

Pour in the vegetable stock (1 cup) and red wine (1 cup), then reduce the heat to low. Simmer until the liquid reduces by two-thirds, about 20 minutes.

Stir in the butter (1 Tbsp) and adjust seasoning as needed. Remove from heat and discard the bay leaf.

Score each plantain (4) lengthwise along one side, being careful not to cut through the flesh. This will make them easier to open after roasting.

Place the plantains on a baking sheet, drizzle with a little oil, and roast in their peels for 30 minutes until soft.

Remove the plantains from the oven (use oven mitts or a dry towel). Gently open the scored incision to expose the flesh. Make a small well in the center and stuff each plantain with the cooked ground beef mixture.

Sprinkle grated Parmigiano Reggiano over the top and broil for 30 to 60 seconds or until the cheese is golden brown.

Let the stuffed plantains rest for 5 minutes before slicing. Serve hot.