YOUR SOLIN GENERATED RECIPE
Baked mini bell peppers loaded with smoky pulled pork and melted cheddar, finished with a dollop of cool Greek yogurt and creamy avocado for a vibrant crunch.
INGREDIENTS
3.5 oz Pulled pork shoulder
10 whole Mini bell peppers
0.25 cup Black beans
0.25 oz Sharp cheddar cheese
0.25 cup Plain Greek yogurt
0.13 whole Avocado
2 tbsp Fresh salsa
1 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tsp Lime juice
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Slice each mini bell pepper in half lengthwise and remove any seeds or ribs to create small sturdy boats.
In a mixing bowl, toss the pre-cooked pulled pork with smoked paprika, sea salt, and black pepper until well coated.
Arrange the pepper halves on the baking sheet in a single layer and fill each generously with the seasoned pork and black beans.
Sprinkle the shredded sharp cheddar cheese evenly over the tops of the filled peppers.
Bake for 8 to 10 minutes until the peppers are slightly softened and the cheese is melted and bubbly.
While the nachos bake, dice the avocado and finely chop the fresh cilantro.
Remove the tray from the oven and top with fresh salsa, diced avocado, a dollop of Greek yogurt, and cilantro.
Finish with a bright squeeze of fresh lime juice over everything before serving immediately.