plus 1 tbsp. preferred vegetable oil, divided
medium Del Monte® Onion, diced
Del Monte® Red Bell Pepper, seeded and diced
can tomato sauce
pimiento-stuffed green olives, sliced
fine sea salt
green Del Monte® Plantains, peeled
Cheddar or Monterey Jack cheese (4 oz.), shredded
large eggs, beaten with 2 tbsp. water
Preheat oven to 375℉. Spray 4 individual baking dishes with cooking spray.
In a large skillet heat 1 tablespoon oil over medium heat. Add onion and bell pepper and cook, stirring, until tender, about 5 minutes.
Add turkey, tomato sauce, olives, and salt and use a spoon to break up turkey. Cover and reduce heat to simmer until turkey is cooked through and mixture is thick, about 10 minutes. Uncover, increase heat to medium-high, and cook until any remaining liquid boils off.
Cut plantains in half crosswise, then thinly slice lengthwise (about ¼” thick). If necessary, trim slices so they will fit inside the baking dishes.
In a large skillet heat remaining ¼ cup oil over medium heat. When hot, add plantain slices in 2 batches and cook until browned on the bottom. Flip and brown second side, then transfer to a baking sheet lined with paper towels to drain.
Place a single layer of plantain slices in each baking dish. Divide half the turkey mixture between the baking dishes, then top with ⅓ of the cheese. Top with another layer of plantain slices, then the remaining turkey mixture and another ⅓ of the cheese. Top with remaining plantains.
Drizzle egg mixture over the plantains, gently shaking each baking dish to get the egg to soak down into the pastelóns. Sprinkle with remaining cheese.
Bake until cheese is melted and pastelóns are golden brown, about 25 minutes.