1 lb seasoned ground beef 
1 red pepper, diced

1 stick of celery, diced

½ cubanelle pepper, diced
1 red onion, diced

1½ tsp salt (or to taste)

¼ tsp pepper (or to taste)

1 tsp mashed garlic

 2 tbsp olive oil

1 cup tomato sauce

1 tbsp cilantro and parsley, chopped

Plantains and topping:
6 very ripe plantains

1 tsp salt

2 tsp vegetable oil (corn, peanut or soy) for frying

1 cup cheese

¼ cup butter
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 Para el picadillo (relleno):
1 lb carne de rés molida, sazonada
1 pimiento rojo, en cubitos
1 apio,  en cubitos
½ pimiento cubanelle, en cubitos
1 cebolla roja pequeña, en cubitos 1½ cdta de sal (al gusto)
¼ cdta pimiento molida (al gusto)
1 cdta ajo majado
2 cds aceite de oliva
1 taza salsa de tomate
1 cda cilantro y perejil picado *Opcional: aceitunas, alcaparras, caldo de rés, y pasas.

Plátanos y cubierta: 
6 plátanos bien maduros
1 cdta sal 
2 cds aceite vegetal (maíz, maní, o soya) para freir 
1 taza queso 
¼ taza mantequilla

•      Season the ground beef with salt, pepper, garlic powder, Worcester sauce, and adobo. 
•      Heat the olive oil in a pan at medium heat. Add the ground beef mix and cook, stirring to cook the meat evenly. Add the peppers, onions and garlic. 

•      Add tomato sauce. Cover.

•      When the meat is cooked (approx. 15 mins), let almost all the liquid evaporate, then mix in the parsley, cilantro. Season with salt and pepper to taste. Turn off the heat and put away for later.

For the plantains:
-two options-
The Dominican version (Option 1)
•      Peal the plantains, boil adding 1 tsp of salt to enough water to cover the plantains plus 1 inch (2.5 centimeters). When the plantains are cooked (approximately 15 mins) turn off the heat.

•      Preheat the oven to 350°F (175 °C).

Take the plantains out of the water and mash, adding butter until it becomes a very smooth mash.

The Puertorican version (Option 2)
•      Peel the plantains and cut into 3-4” slices
•      Heat oil or butter in pan over medium heat. 

•      Fry for about 1 minute on each side or until slightly golden (approximately 2-4 minutes, depending on the heat of the oil).

•      Reduce heat to low so they can caramelize turning a golden-brown color. Remove from heat and blot with a paper towel. 

Once you have the plantains ready (assembly):
•      Using the vegetable oil or butter, grease the bottom of a 6x9” (15x21 cm) pan

•      Put half of the plantains in the mold and distribute evenly.

•      Cover with a layer of meat, distributing the meat evenly.

•      Cover this layer with the rest of the plantains, distributing evenly.

•      Cover with the cheese.

•      Put the layered dish in the oven until it turns golden brown (approximately 20 minutes at 350°F)

•      Serve warm and enjoy!

This reaction is what makes meat have its distinctive taste.