Stuffed Plantain Cups


  • 1 green plantain, peeled and cooked *
  • 2 oz. non-dairy cream cheese
  • salt
  • onion powder
  • chives
  • parsley flakes
  • 2 cloves garlic, shredded


  • 1/2 red pepper, diced
  • 1/2 orange pepper, diced
  • 1 medium onion, finely chopped
  • 1/2 c. chopped cilantro
  • 1 1/2 tsp. olive oil
  • minced gluten


  1. Mash cooked plantain while it is still warm. Add non-dairy cream cheese, shredded garlic, chives and seasonings. Add enough water to make into a dough. If it too sticky, coat with bread crumbs.
  2. Sauté peppers, onions, cilantro, and veggie meat in olive oil. Salt to taste.
  3. Shape plantain dough into cups in the bottom of an oil-sprayed muffin pan. Bake in a moderate oven until golden brown. Stuff with filling.
  4. Top with veggie cheese if you like and bake for a few minutes until cheese is melted. To serve, add some finely shredded cabbage, cilantro and lime juice on the top if you like.

* to cook plantain, slice and steam like potatoes until tender – it cooks longer than potatoes.

Browse Cook(s): Idalia Dinzey
Browse Theme(s): Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.