Fill a large pot with water, adding a generous amount of salt, and bring it to a rapid boil. Peel the green plantains and slice them into 1-inch chunks. Add the plantain pieces to the boiling water and cook for 15-20 minutes until fork-tender.

While the plantains are boiling, heat a skillet over medium heat and pour in a tablespoon of olive oil. Once heated, add diced red onion and sauté for 3-4 minutes until translucent.

Stir in minced garlic and diced red bell pepper into the skillet. Cook for another 2-3 minutes until the bell pepper softens.

Incorporate diced tomatoes, ground cumin, and paprika into the mixture. Allow to simmer for about 5 minutes, stirring occasionally.

Drain the cooked plantains and add them to the skillet with sautéed vegetables. Toss gently to mix without smashing the plantains.

Remove from heat and add fresh lime juice and chopped cilantro, stirring gently. Season with salt and pepper to taste.