Pregnancy Friendly Pastelon
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- ¼ cup pimento-stuffed green olives, sliced
- 2 tbsp capers, drained
- 1 tsp sazon seasoning
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
For the assembly
- 3 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!