-
Prep time
25 minutes
-
Cook time
50 minutes
-
Serves
2
Author Notes
This is a very well known dish in Puerto Rico, the Mofongo. I went ahead and stuffed it in yellow bell peppers. This dish came out delicious! —L Anthony
Ingredients
- Mofongo
-
2
green plantains
-
2
Garlic cloves
-
2 tablespoons
Olive oil
-
1 teaspoon
Extra Virgin olive oil
-
1 teaspoon
Adobo
-
1 cup
Vegetable oil for frying plantains
-
1
Yellow bell pepper
-
1
Orange bell pepper
-
2 tablespoons
Onion thinly sliced
-
2 tablespoons
Red bell pepper diced small
- Mojito
-
6
Garlic cloves
-
1/2 cup
Extra virgin olive oil
-
1 tablespoon
Vinegar
-
1/2
Lemon juice
Directions
-
Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
-
Fry them for about 5 to 7 minutes at medium heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash.
-
Add the olive oil and garlic to Pilón (Mortar and pestle) add more oil but from hot pan about 1-2 tbs, adobo, salt, and pepper.
Mash the fried green plantain (taste to see if it needs more salt)
-
Cook the onions and peppers in a pan with 1/2 tbs of olive oil until translucent, set aside.
-
Scoop the mashed plantains (mofongo) add to peppers in a greased pan with olive oil spray or vegetable spray.
-
Add the cooked peppers and onions on top, and cook for 50 minutes on 350 F. (Drizzle more olive oil on top before placing in oven)
-
Once cooked drizzle the mojito sauce to the Stuffed Peppers with Mofongo.
Enjoy!
-
For mojito sauce combine all ingredients and add salt, and pepper to taste. Set aside or save in refrigerator.
See what other Food52ers are saying.