Smoky Paprika Mofongo with Roasted Peppers
A creamy, garlic-infused mashed plantain dish featuring smoked paprika and vibrant roasted peppers, served with a touch of fresh cheese. This puerto rican-inspired vegetarian (vegetarian) ready in about 30 minutes pairs vegetable broth, large clove, minced garlic, teaspoon smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 2 large, peeled and cut into 1-inch chunks ripe plantains
- 1/4 cup vegetable broth
- 1 large clove, minced garlic
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 1/4 cup, chopped roasted red peppers
- 1/4 cup, crumbled (optional for serving) queso fresco
Instructions
- Step 1: Place plantain chunks in a pot, cover with water, and bring to a boil; simmer for 12-15 minutes until fork-tender, then drain completely.
- Step 2: Heat 1 tablespoon olive oil in a small skillet over medium heat, add minced garlic, and cook for 1 minute until fragrant without browning.
- Step 3: Transfer drained plantains to a large bowl, add garlic oil, smoked paprika, and 1/4 cup vegetable broth. Mash until smooth with a potato masher, adding more broth if needed to reach a creamy consistency. Stir in chopped roasted red peppers and season with salt to taste.
Frequently asked questions
How long does Smoky Paprika Mofongo with Roasted Peppers take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Paprika Mofongo with Roasted Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Smoky Paprika Mofongo with Roasted Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Paprika Mofongo with Roasted Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Paprika Mofongo with Roasted Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
