makes 4 to 6 servings
8 slices streaky bacon
3 semi-ripe plantains, peeled
¾ pound ground beef round
2 medium onions, finely chopped
2 ripe medium tomatoes, chopped
1 small green bell pepper, seeded and finely chopped
2 garlic cloves, minced
½ teaspoon dried thyme
salt and freshly ground black pepper to taste
peanut oil, for deep frying
2 large eggs, beaten
In a large, heavy skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Slice each plantain lengthwise into 4 strips, fry the strips in the bacon fat till just golden, about 10 minutes, and drain on paper towels. When cool enough to handle, shape each strip into a circle, secure with toothpicks, and set aside.
Brown the beef in the remaining fat, breaking it up, add the onions, tomatoes, bell pepper, garlic, thyme, crumbled bacon, and salt and pepper, and cook, stirring from time to time, till the vegetables are softened, about 15 minutes. Fill each plantain circle compactly with equal amounts of the stuffing and secure the edges as tightly as possible.
Heat about 2 inches of oil in the skillet to 375°F on a deep‐frying thermometer, dip the stuffed plantains into the eggs, and fry 2 minutes. Carefully turn the plantains over with a spatula and fork, fry till golden brown, 2 to 3 minutes, and drain briefly on paper towels. Serve hot.
courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007