Roasted Vegetable Mofongo

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vegetarian version of mofongo featuring roasted bell peppers and onions in a smooth plantain base. This Puerto Rican-inspired vegetarian recipe, ready in about 50 minutes, pairs ripe plantains, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 320 cal/serving

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Ingredients

2 large, peeled and sliced into 1/2-inch rounds ripe plantains
1/2 cup, diced red bell pepper
1/2 cup, diced yellow bell pepper
1/4 cup, diced red onion
2 tbsp olive oil
2 cloves, minced garlic
1/4 cup chicken broth
1/4 tsp salt
1/8 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 400°F (200°C). Place sliced plantains on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 20 minutes until golden and tender, flipping halfway.
Step 2: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add diced red bell pepper, yellow bell pepper, and red onion. Cook for 8-10 minutes until softened and lightly caramelized.
Step 3: Add minced garlic to the skillet and cook for 1 minute until fragrant.
Step 4: Transfer roasted plantains to a large bowl. Add cooked peppers and onions, 1/4 cup chicken broth, 1/4 tsp salt, and 1/8 tsp black pepper. Mash with a potato masher until smooth.
Step 5: Stir in 2 tbsp chopped parsley until fully incorporated.
Step 6: Serve warm, spooning the mofongo onto plates and topping with extra roasted vegetables from the skillet.