Plantain Stuffing Recipe

Name: Plantain Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups herbed or cornbread stuffing cubes; 3 tablespoons butter, divided; 2 tablespoons olive oil, divided; 1 jalapeno, seeded and minced; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 1 tablespoon picked fresh thyme leaves; Salt and freshly ground black pepper; 2 cloves garlic, minced; 1 large plantain with some black areas, peeled and diced into 1/2-inch pieces; 1 cup chicken stock

Servings: persons

2 cups herbed or cornbread stuffing cubes
3 tablespoons butter, divided
2 tablespoons olive oil, divided
1 jalapeno, seeded and minced
1/2 cup diced onion
1/2 cup diced red bell pepper
1 tablespoon picked fresh thyme leaves
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large plantain with some black areas, peeled and diced into 1/2-inch pieces
1 cup chicken stock

1
Preheat the oven to 350 degrees F.
2
Place the stuffing cubes in a large bowl and set aside.
3
In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
4
Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper.
5
Cook until the onions and bell peppers are tender, and then add the garlic.
6
Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes.
7
Wipe out the pan with a paper towel and place back on the heat.
8
Add the remaining butter and olive oil to the pan.
9
When the butter is melted and bubbly, add the plantains and sprinkle with salt.
10
Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes.
11
Pour over the stuffing in the bowl.
12
Add the chicken stock and stir or mix with hands.
13
Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes.
14
Uncover and cook until the top edges are golden, another 20 minutes.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups herbed or cornbread stuffing cubes, 3 tablespoons butter, divided, 2 tablespoons olive oil, divided, 1 jalapeno, seeded and minced, and more.

Yes, Plantain Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Plantain Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions