Mix the beef, cubanela pepper, onion, oregano, pepper and salt.
In a shallow pan heat of oil over medium heat. Add the beef and brown, cook for 10 minutes adding water by the tablespoons as it becomes necessary. Add tomato sauce. Mix well and simmer over low heat for 5 minutes.
Simmer over medium heat, adding a tablespoon water when it becomes necessary. Let all the liquid evaporate. Remove from the heat and reserve.
Making the paste
Peel and grate the plantain, taro, pumpkin and yam.
In a deep bowl mix the plantain, taro, pumpkin, yam, milk, seasoning powder and salt.
Cut the plantain leaves into 6 - 5"x5" [13 x 13 cm] squares.
Put 3 tablespoons of the plantain and root mixture on the center of one of these squares.
Put 2 tablespoon of filling in the center, cover with 3 more tablespoons of the root mixture to cover the filling.
Fold the leaf square in the shape of an envelope.
Wrap again in parchment paper and tie tightly.
When all are done, bring half a gallon of water to boil in a deep pot.
When the water is boiling, add 1 tablespoon of salt.
Put all the pockets in the boiling water and boil over medium heat for 30 minutes.
For wrapping I prefer to use both plantain leaves and parchment paper [Amazon affiliate link], it is more waterproof that way and the plantain leaves retain a nicer color. If you cannot find plantain leaves, then use parchment paper only. Just make sure to tighten the string.