3 tablespoons olive oil, divided
6 large ripe plantains (about 3 pounds)
Salt and ground black pepper to taste
½ cup sofrito
2 tablespoons tomato paste
20 ounces lean ground turkey
1 cup small diced tomatoes
1 teaspoon dry oregano
½ cup alcaparrado (pitted olives, capers and pimientos)
¼ cup raisins
8 ounces grated reduced fat mozzarella cheese
If your pastelon is part of a family celebration you can make the sofrito ahead of time and store it in the fridge or freezer until you need it. It’s delicious as a base for many dishes, not just this one.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.