Plantains stuffed with shredded meat and grated cheese

Ingredients

Meat:

• 9 oz flank steak
• 2 garlic cloves
• 1 onion
• Salt
• Pepper

Tomato sauce:

• 1 onion
• 1 garlic clove
• 1/2 chopped red bell pepper
• 2 chopped tomatoes
• 1/2 tsp cumin powder
• 1/2 tsp paprika
• Salt
• 1 chicken stock cube
• 1 Tbsp neutral oil
• Fresh parsley leaves, chopped

Plantains :

• 2 ripe plantains
• 1 Tbsp grated mozzarella
• Margarine

Materials

• Pan
• Stove
• Baking dish

Preparation

• In a saucepan, place the meat, the onion cut into 4, the chopped garlic cloves, salt and pepper. Moisten with water and cook over medium heat for about 35/40 minutes until the meat is cooked.
• When the meat is cooked, remove it from the pan to let it cool for a few minutes and then shred it with a fork. Reserve a cup of the meat cooking water.
  
• For the tomato sauce:
  In a frying pan, heat the vegetable oil over medium heat, then add the onion and the chopped garlic clove and sauté them together until the onion is translucent.
• Add the chopped tomatoes and pepper, then simmer over low heat for 10 minutes.
  
• Add the shredded meat to the tomato sauce, and pour in the cup of meat cooking water. Add the chicken stock, cumin and paprika. Cook over low heat until the sauce thickens, then add the chopped parsley last.
• For the plantains:
  Peel the plantains and place them in a baking dish. Brush them with margarine and bake at 350°F (180°C) for 10 minutes in a preheated oven.
  
• Once the plantains are golden brown, remove them from the oven and cut them in half. Add the grated cheese to the bottom of the bananas, the shredded meat in sauce and return to the oven for 3 minutes to brown the cheese.
• Add chopped fresh parsley for decoration, and your stuffed plantains are ready!