NUTRITION

SERVINGS

INGREDIENTS

3.25 oz cooked shredded pork shoulder

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

6 whole mini bell peppers

0.25 oz sharp cheddar cheese

0.13 whole avocado

2 tbsp nonfat Greek yogurt

1 tbsp fresh cilantro

1 tsp lime juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a medium bowl, toss the shredded cooked pork with the smoked paprika, garlic powder, onion powder, sea salt, and black pepper until evenly coated.

• 3

  Slice the mini bell peppers in half lengthwise and remove any seeds or internal ribs.

• 4

  Arrange the pepper halves on the prepared baking sheet cut-side up and fill each cavity generously with the seasoned pork mixture.

• 5

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the pork-filled peppers.

• 6

  Bake for 8 to 10 minutes until the peppers are tender-crisp and the cheese has melted into a bubbly golden layer.

• 7

  While the nachos bake, mash the avocado with the lime juice in a small bowl until smooth and zesty.

• 8

  Remove the nachos from the oven and garnish with dollops of Greek yogurt, the avocado mash, and fresh chopped cilantro before serving.