PCOS Friendly Pastelon

Total time1 hr 30 min

Prep time25 min

Cook time55 min

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Ingredients

6 servings

For the plantains

4 large ripe plantains (yellow with black spots)
Fresh Plantains Fresh Plantain - Single Fresh Plantain, Each Plantains, Green
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3 tbsp vegetable oil, divided
½ tsp salt

For the picadillo

1 ½ lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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