NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Cooked pork shoulder

0.5 cup Black beans

1 cup Mini bell peppers

0.5 oz Cheddar cheese

0.25 cup Greek yogurt

1 tsp Lime juice

0.25 tsp Smoked paprika

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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, removing any seeds and stems, and arrange them in a single layer on the baking sheet with the hollow side facing up.

• 3

  In a small mixing bowl, toss the shredded cooked pork with the smoked paprika, cumin, garlic powder, sea salt, and black pepper until the meat is evenly seasoned.

• 4

  Fill each pepper half with a portion of the seasoned pork and the black beans.

• 5

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

• 6

  Bake for 8 to 10 minutes, or until the peppers are slightly softened and the cheese has melted into a bubbly, golden layer.

• 7

  While the nachos are roasting, whisk the Greek yogurt and lime juice together in a small bowl until the crema is smooth and pourable.

• 8

  Remove the nachos from the oven, drizzle with the lime crema, and garnish with chopped fresh cilantro before serving immediately.