Peel and slice the plantains lengthwise, but not all the way through. Fry in oil until golden and tender then drain on paper towels lined plate. While the plantain is still hot, carefully use a spoon to widen the slice made before frying and shape the plantain into boats. Set aside.

Using a mortar and pestle, smash the garlic until it is minced. Set aside.

In a pan over medium heat, add ground beef, bell peppers, onion, olives, garlic, Adobo, Sazón, salt, and pepper. Cook until the vegetables are softened and the meat is browned, or about 5 minutes. Mix in tomato sauce and vinegar and cook for 10 minutes, or until most of the liquid is absorbed. Optionally add capers and raisins, then set aside to cool.

Preheat oven to 350°F (175°C). Place plantain boats on a baking sheet and fill with a layer of cheese, a layer of picadillo, and top with another layer of cheese.

Bake for 10-15 minutes until the cheese is melted.

Garnish with cilantro, lime wedges, and avocado and serve warm. ¡Buen provecho!