Bread filling with plantains

Ingredients:

• 4 cups store-bought cornbread or herb bread stuffing mix
• 6 tablespoons unsalted butter
• 4 tablespoons extra-virgin olive oil
• 2 jalapeño peppers, seeded and finely chopped
• 1 cup diced onion (about 1 pc.)
• 1 cup diced red bell pepper (about 1 pc.)
• 2 tablespoons fresh thyme
• 4 cloves garlic, crushed
• 2 large plantains with dark spots, peeled and cut into 1cm pieces.
• 2 cups chicken broth

Preparation:

1. Preheat oven to 175°C.
2. Place the bread cubes in a large bowl and set aside. In a large skillet over medium heat, heat 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapeño, onion, bell pepper, and thyme, then sprinkle with a pinch of salt and black pepper. Cook, stirring, until the onion and pepper are soft, then add the garlic. Cook until the garlic is soft, and transfer the vegetables to the bowl with the bread cubes.
3. Wipe the skillet dry with a paper towel and return it to the stovetop. Add the remaining 4 tablespoons of butter and 2 tablespoons of olive oil to the skillet. When the butter melts and begins to bubble, add the plantains and sprinkle with salt. Cook until the plantains are golden and browned around the edges, 6-8 minutes. Place them on top of the filling in the bowl. Add the chicken broth and mix with your hands.
4. Place the filling in a 20cm square baking dish, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until golden brown on top, another 20 minutes.