YOUR SOLIN GENERATED RECIPE
Crispy mini bell pepper halves loaded with tender smoky pulled pork and melted cheddar, topped with a zesty Greek yogurt crema for a vibrant crunch.
INGREDIENTS
10 whole mini bell peppers
3.5 oz cooked pork shoulder
0.25 cup black beans
0.25 oz sharp cheddar cheese
0.25 cup nonfat Greek yogurt
0.5 tbsp lime juice
1 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
0.5 whole jalapeño
PREPARATION
Preheat your oven broiler to high and line a large baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise and remove any seeds or ribs to create small 'boats'.
In a medium bowl, toss the shredded cooked pork shoulder with the smoked paprika, ground cumin, sea salt, and black pepper until well coated.
Arrange the pepper halves on the baking sheet cut-side up and fill each with a spoonful of the seasoned pork and a few black beans.
Evenly sprinkle the shredded sharp cheddar cheese over the filled peppers.
Place the baking sheet under the broiler for 3-5 minutes, or until the cheese is bubbly and the edges of the peppers are slightly charred.
While the nachos broil, whisk together the Greek yogurt and lime juice in a small bowl to create a zesty crema.
Remove the nachos from the oven and drizzle with the lime crema.
Garnish with freshly chopped cilantro and thin slices of jalapeño before serving immediately.