• 4 ripe plantains
  • 2 cups sliced red onions
  • 2 cups sliced green bell peppers
  • Juice of 1 lime
  • 1 teaspoon chopped fresh epazote cilantro, or basil


  • Preheat the oven to 350 degrees F.
  • Put the plantains on a baking sheet and bake for 15 minutes, or until the skins burst open.
  • Dry sauté the onions, peppers, lime juice, and epazote in a large skillet over medium heat for 2–3 minutes.
  • To serve, spoon some of the onions and peppers over the middle of each plantain.


Per serving: calories: 268, protein: 4 g, carbohydrates: 69 g, fat: 1 g, calcium: 39 mg, sodium: 12 mg, dietary fiber 7 g