Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil.

Cut both ends off the plantain using a sharp knife to make it easy to grab their skins. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the plantain peel by pulling it back.

Place plantains on a tray and lightly spray, then bake for about 15 minutes. Turn and bake on the other side for another 15 minutes or until golden brown and tender.

While the plantains are baking, heat 2 tablespoons of oil in a saucepan. Add the onions, garlic, tomato sauce, and paprika. Let simmer for about 10 minutes, stirring frequently to prevent burning. Add about ½ cup of water if needed.

Then, add ground meat and continue cooking for 10 minutes or more.

Finally, add the bell pepper and parsley and adjust for seasoning.

Remove the baked plantains from the oven and cool for a couple of minutes. Make a horizontal slit in the plantains, and evenly divide the stuffing between plantains.

Sprinkle with cheese (if desired) and place in the oven to bake for 5 more minutes to melt the cheese. Serve hot.