4 ripe plantains, washed and dried with skin on, slit down the center lengthwise
2 tablespoon(s) extra virgin olive oil
3 large cloves of garlic
1/2 teaspoon(s) crushed red pepper flakes
1 small yellow onion
1 green bell pepper
salt and pepper to taste
2 pound(s) ground beef
1/4 cup(s) dry red wine
1/2 tablespoon(s) paprika
1 cup(s) shredded queso blanco
1. Preheat oven to 425°F.
2. Bake plantains on a baking sheet until caramelized and puffed up, about 30 minutes.
3. Meanwhile, heat olive oil, garlic, and red pepper flakes in a saucepan over medium-high heat until the garlic begins to caramelize around the edges.
4. Add the onion and green pepper and cook until onion is translucent and green pepper is softened and wilted. Season with salt and pepper to taste.
5. Add ground beef and break apart into smaller pieces using a wooden spoon. Lower heat and simmer until meat is cooked through, about 10 minutes.
6. Deglaze the pan with wine, using the wooden spoon to stir the beef, paying close attention to incorporating any caramelized bits that may have stuck to the bottom of the pan. Stir in paprika, and season with salt and pepper.
7. Remove plantains from oven. Pull plantains open at the slit using two forks. Fill each crevice with ground beef mixture.
8. Top plantains with shredded queso blanco, and return to oven until the cheese is bubbling and golden, 5 to 10 minutes. Serve hot.