Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cooked pulled pork shoulder; 8 whole mini bell peppers; 0.25 cup black beans; 0 oz sharp cheddar cheese; 0.13 whole avocado; 2 tbsp plain Greek yogurt; 2 tbsp fresh salsa; 1 tbsp fresh cilantro; 0.25 tsp smoked paprika; 0.25 tsp garlic powder

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nachos

Tender pulled pork and black beans piled onto crunchy mini bell pepper halves, topped with melted cheddar and a dollop of creamy Greek yogurt.

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NUTRITION

Protein

49.0g

Fat

29.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

5 oz cooked pulled pork shoulder

8 whole mini bell peppers

0.25 cup black beans

0 oz sharp cheddar cheese

0.13 whole avocado

2 tbsp plain Greek yogurt

2 tbsp fresh salsa

1 tbsp fresh cilantro

0.25 tsp smoked paprika

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Slice each mini bell pepper in half lengthwise, removing any seeds and membranes to create small 'boats'.
3
In a medium bowl, toss the cooked pulled pork with the smoked paprika and garlic powder until evenly coated.
4
Arrange the pepper halves on the prepared baking sheet, cut-side up.
5
Fill each pepper half with a portion of the seasoned pulled pork and a few black beans.
6
Evenly sprinkle the shredded sharp cheddar cheese over the top of the filled peppers.
7
Bake for 8 to 10 minutes, or until the peppers are tender-crisp and the cheese is bubbly and melted.
8
Remove from the oven and top with diced avocado, fresh salsa, and chopped cilantro.
9
Finish with a dollop of Greek yogurt on each pepper or on the side for dipping.