YOUR SOLIN GENERATED RECIPE
Slow-roasted pork shoulder shredded over crisp mini bell pepper chips and topped with melted sharp cheddar for a savory, nutrient-dense crunch.
INGREDIENTS
5 oz pork shoulder
1 cup mini bell peppers
0.5 oz sharp cheddar cheese
0.25 cup black beans
0.25 cup fresh salsa
1 tbsp Greek yogurt
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
1 tsp lime juice
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Slice mini bell peppers in half lengthwise and remove the seeds and stems to create small boat-shaped chips.
In a medium bowl, toss the shredded cooked pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
Arrange the pepper halves on the baking sheet in a single layer and fill each with the seasoned pork and black beans.
Sprinkle the shredded sharp cheddar cheese evenly over the loaded peppers.
Bake for 8-10 minutes until the cheese is melted and bubbly and the peppers are slightly tender but still crisp.
Remove from the oven and top with fresh salsa, a dollop of Greek yogurt, chopped cilantro, and a squeeze of lime juice before serving.