"Puerto Rican Piononos Recipe: The Perfect Sweet and Savory Treat!"

Ingredients

• 8 Ripe Plantains (peeled and cut into 3 strips per plantain; reserve a few for mashing)
• 1 Green Bell Pepper (cut into thin slices then diced into cubes)
• 1 White Onion (medium, outer skin removed and diced)
• 1 Red Bell Pepper (Pimiento) (diced into small cubes)
• 2 tablespoons Sofrito (store‑bought or homemade Puerto Rican sofrito)
• 1 cup Tomato Sauce (plain canned tomato sauce)
• 1 pound Ground Beef (80% lean, crumbled)
• 2 cups Quesadilla Cheese (shredded; can substitute any meltable cheese)
• 2 Eggs (large, beaten)
• 1/2 cup Vegetable Oil (for frying plantains)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (ground)

Instructions

1. Prepare Plantains

   Peel the ripe plantains and cut each into three equal strips. Set aside all strips; reserve about 4 strips for mashing later.

   Time: PT10M

2. Dice Vegetables

   Slice the green bell pepper, then dice into small cubes. Dice the white onion and the red bell pepper (pimiento) similarly.

   Time: PT10M

3. Cook Ground Beef Sofrito

   Heat the large skillet over medium heat, add a splash of oil, then add the diced onion, green pepper, red pepper, and a pinch of salt. Sauté 2‑3 minutes until softened. Stir in the sofrito and tomato sauce, then add the ground beef, breaking it up with the spatula. Cook 8‑9 minutes, stirring occasionally, until the beef is browned and the mixture is well combined.

   Time: PT9M

   Temperature: Medium

4. Fry Plantain Strips

   In the same skillet (or a clean one), heat 1/2 cup vegetable oil over medium heat. Fry the plantain strips in batches until golden brown, about 3‑5 minutes per batch. Transfer to a paper‑towel‑lined plate to drain excess oil.

   Time: PT10M

   Temperature: Medium

5. Mash Base Plantains

   Take the reserved 4 fried plantain strips, place them in a bowl, and mash with a fork or potato masher until smooth. This will act as the adhesive base for the casserole.

   Time: PT5M

6. Assemble the Casserole

   Spread the mashed plantain evenly on the bottom of the 8×8‑inch baking dish. Arrange the remaining fried plantain strips vertically around the edges to form a wall. Sprinkle a layer of shredded quesadilla cheese over the base, then spoon the cooked ground‑beef mixture inside, filling to the top. Add another generous layer of cheese, then pour the beaten eggs over everything to bind.

   Time: PT5M

7. Bake

   Pre‑heat the oven to 350°F (175°C). Place the assembled dish in the oven and bake for 15 minutes, or until the cheese is melted and the egg is set.

   Time: PT15M

   Temperature: 350°F

8. Rest and Serve

   Remove the casserole from the oven and let it rest 5 minutes before slicing. Serve warm, optionally with a side of avocado or a simple salad.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g