Fructose Free Pastelon
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Learn more →Ingredients
6 servings
For the plantains
- 4 large ripe plantains (yellow with black spots)
- 3 tbsp vegetable oil, divided
- ½ tsp salt
For the picadillo
- 1 ½ lb ground beef (80/20)
- 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- ¼ cup tomato sauce
Ingredient noteThis recipe uses only a small amount of tomato sauce per serving, which keeps the fructose load low and makes it likely Low Fructose.
- ¼ cup pimento-stuffed green olives, sliced
- 2 tbsp capers, drained
- 1 tsp sazon seasoning
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 3 large eggs
- 2 cups shredded mozzarella cheese, divided
- cooking spray or butter, for greasing
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter and set aside.
- 2
Arrange the plantain planks in a single layer on a sheet pan, brush both sides with 2 tablespoons of the vegetable oil, and season with 1/2 teaspoon salt. Roast for 15–18 minutes, flipping once halfway through, until the planks are golden and tender. Remove from the oven and set aside. Leave the oven on.
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