Vegetarian Pastelon

Total time1 hr 30 min

Prep time25 min

Cook time55 min

Sweet, caramelized plantains are roasted until golden and layered into a casserole with a richly seasoned filling built on sautéed onion, green bell pepper, and garlic, brightened with briny olives and capers and warmed through with sazon, oregano, and cumin. Beaten eggs bind each layer together while a generous amount of melted mozzarella gets bubbly and golden on top, giving every square that classic pull-apart pastelon finish. The contrast between the caramel-sweet plantain layers and the savory, deeply spiced filling is what makes this casserole so craveable, and baking it covered before finishing uncovered ensures the top browns beautifully without drying out the center. Sliced into neat squares after a short rest, it holds its layers perfectly for serving. This version fits neatly into a vegetarian spread without losing any of the comfort-food layering that makes pastelon a favorite. It's the kind of make-ahead casserole that reheats beautifully, making it a smart pick for meal prep or a crowd-pleasing dinner table centerpiece.

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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
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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

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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