Roasted Plantain and Pigeon Pea Cazuelitas with Sweet Pepper Sofrito and Llanero Cheese Crust

Venezuelan Food

Intermediate

Roasted Plantain and Pigeon Pea Cazuelitas with Sweet Pepper Sofrito and Llanero Cheese Crust

Name: Roasted Plantain and Pigeon Pea Cazuelitas with Sweet Pepper Sofrito and Llanero Cheese Crust
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Cuisine: Venezolana
Ingredients: 2 lb ripe plantains; 3 tbsp vegetable oil; 17.6 oz cooked pigeon peas; 6.3 oz white onion; 3.2 oz sweet red peppers; 0.3 oz garlic; 8.5 oz ripe tomato; 1 tbsp tomato paste; 1 cup vegetable broth or water; 6.3 oz grated Llanero cheese; 2 tbsp butter; 1/2 cup milk; 1/2 tsp ground annatto; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp fresh cilantro

An original Venezuelan recipe served in small baking dishes: rustic roasted ripe plantain mash as the base, stewed pigeon peas with sweet peppers, tomato, and annatto, finished with a golden Llanero cheese crust. Comforting, homey, and deeply rooted in Creole flavors.

25 minPrep

55 minCook

80 minTotal

6Servings

VegetarianGluten-Free

Ingredients

Adjust servings

3 grandes 900 g ripe plantains (with peel, for roasting)
3 45 ml vegetable oil (divided)
500 500 g cooked pigeon peas (escurridos si son en conserva)
1 mediana 180 g white onion (chopped diced small)
6 90 g sweet red peppers (without semillas, chopped finely)
3 dientes 9 g garlic (machacado or chopped)
2 medianos 240 g ripe tomato (pelados and chopped)
1 15 ml tomato paste (for dar profundidad)
240 240 ml vegetable broth or water (hot)
180 180 g grated Llanero cheese (for gratinar)
2 30 g butter (for the puree of plátano)
120 120 ml milk (tibia)
1/2 1 g ground annatto (or achiote ground)
1/2 1 g ground cumin
1/2 0.5 g dried oregano
1 1/4 7 g salt (ajustar to taste)
1/2 1 g black pepper (freshly ground)
2 8 g fresh cilantro (chopped finely, for terminar)

Nutrition facts

per serving

354 kcal

Calories

12.1 g

Protein

46.8 g

Carbs

14.2 g

Fat

7.9 g

Fiber

38.9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Wash the ripe plantains and place them whole, with the peel on, on a baking tray. Roast for 30 to 35 minutes, until the peel is very dark and the flesh is soft.
2
2. While the plantains roast, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the white onion and cook for 4 minutes until translucent.
3
3. Stir in the sweet red peppers and garlic. Cook 2 more minutes, stirring so the garlic does not burn.
4
4. Add the chopped ripe tomato, tomato paste, ground annatto, ground cumin, dried oregano, 1 teaspoon of salt, and black pepper. Cook for 5 to 6 minutes until you have a thick, fragrant sofrito.
5
5. Add the cooked pigeon peas and the hot vegetable broth or water. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the stew is moist but not watery. Turn off the heat and stir in 1 tablespoon of chopped fresh cilantro.
6
6. When the plantains are ready, remove them from the oven and raise the temperature to 220 °C / 425 °F. Let them rest for 5 minutes so they are easier to handle.
7
7. Split the roasted plantains lengthwise, scoop out the flesh, and place it in a bowl. Add the butter, warm milk, the remaining 1 tablespoon of vegetable oil, and 1/4 teaspoon salt. Mash with a fork until you get a rustic puree that is smooth but still slightly textured.
8
8. Lightly grease 6 individual baking dishes or one medium ovenproof dish. Divide the plantain mash among the dishes, gently pressing it into an even base layer.
9
9. Spoon the pigeon pea stew with the sweet pepper sofrito on top. Cover each cazuelita with the grated Llanero cheese.
10
10. Bake the cazuelitas at 220 °C / 425 °F for 10 to 12 minutes, until the cheese is melted and golden around the edges. For deeper color, broil for 1 to 2 minutes, watching closely.
11
11. Remove from the oven, let rest for 3 minutes, and finish with the remaining chopped fresh cilantro before serving.

Chef tips

If the plantains are very ripe, the mash will be sweeter and contrast better with the salty cheese. For a creamier texture, mash the plantains while they are still hot.

Substitutions

You can use cooked white beans if pigeon peas are unavailable, although the flavor will be less traditional. Llanero cheese can be replaced with grated firm white cheese. Milk may be replaced with unsweetened plant-based milk, but the dish will lose some of its classic Creole character.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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