NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

2 cups mini bell peppers

0.25 cup plain non-fat Greek yogurt

0.13 whole avocado

1 tsp lime juice

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Slice the mini bell peppers in half lengthwise and remove any seeds to create sturdy 'chips'.

• 3

  In a medium bowl, toss the shredded pork shoulder with the smoked paprika, ground cumin, sea salt, and black pepper until well coated.

• 4

  Arrange the pepper halves on the prepared baking sheet and fill each one with a generous portion of the seasoned pork.

• 5

  Roast for 8-10 minutes until the peppers are tender-crisp and the pork is heated through.

• 6

  While the nachos roast, combine the Greek yogurt, avocado, and lime juice in a small blender or bowl, whisking until the crema is velvety and smooth.

• 7

  Remove the peppers from the oven, sprinkle evenly with nutritional yeast for a savory cheesy flavor, and drizzle with the avocado crema.

• 8

  Garnish with fresh cilantro and serve immediately.