Use a spatula or dough scraper to hold open the hot plantain while you fill it.

Stuffing:
Dash of salt
2/3  pound ground round
2  tablespoons chopped green bell pepper
2  tablespoons finely chopped lean smoked ham
3  tablespoons tomato sauce
2  teaspoons finely chopped garlic
1  teaspoon chopped fresh culantro
1  teaspoon chopped fresh cilantro
1/2  teaspoon dried oregano
1  bay leaf

Plantains:
8  yellow plantains, peeled
Cooking spray
1  teaspoon olive oil
1/4  teaspoon salt
1/8  teaspoon ground red pepper
1/2  cup (2 ounces) shredded cheddar cheese

Preheat oven to 350°.

To prepare stuffing, heat a large nonstick skillet over medium-high heat. Add salt and beef; cook 2 minutes, stirring to crumble. Stir in bell pepper and next 7 ingredients (through bay leaf); cook 5 minutes or until bell pepper is tender. Discard bay leaf.

To prepare plantains, working with one plantain at a time, cut a small portion from the outer curve to make a flat surface. Make a lengthwise cut on the inside curve, being careful not to cut all the way through (plantain will now resemble a canoe). Carefully scoop out about 1 tablespoon of plantain from center cut to allow room for filling. Repeat with remaining plantains. Place plantains on a baking sheet coated with cooking spray. Brush oil evenly over plantains. Sprinkle plantains with 1/4 teaspoon salt and red pepper.

Bake at 350° for 25 minutes or until plantains are tender; let cool slightly. Fill each plantain with 1/4 cup stuffing; top each with 1 tablespoon of cheese. Bake an additional 10 minutes or until plantains are tender and cheese melts.

Yield: 16 servings (serving size: 1/2 stuffed plantain)

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