Fry plantain in canola or sunflower oil at high temperature. Remove from oil and drain excess of oil on paper towel.
In a medium-high skillet, brown meat for about 5 minutes.
Remove from heat and set aside. Remove excess of fat from skillet and leave just a little bit. If there’s not enough left, add a little bit of olive oil.
Cook garlic for about 2 minutes in same skillet and then add tomatoes and green onion. Cook for 5 minutes.
Add browned meat and plantain and cook for 5-7 minutes so flavors blend in.
Season with salt and pepper.
Stuff each pepper or serve directly over flour tortillas, lettuce, or even rice.