Name: Smoky Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz pulled pork shoulder; 1.5 cup mini bell peppers; 0.5 cup non-fat Greek yogurt; 0.25 cup black beans; 0.5 oz sharp cheddar cheese; 0.13 whole avocado; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro; 0.5 whole lime

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

Oven-roasted mini bell peppers loaded with smoky pulled pork and melted cheddar, finished with a dollop of cool Greek yogurt and vibrant cilantro.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.8g

Fat

15.1g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz pulled pork shoulder

1.5 cup mini bell peppers

0.5 cup non-fat Greek yogurt

0.25 cup black beans

0.5 oz sharp cheddar cheese

0.13 whole avocado

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 whole lime

Try 7 days free, then $12.99 / mo.

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 seeds and stems to create small boats for the filling.
3
In a medium bowl, toss the shredded pulled pork with smoked paprika, garlic powder, sea salt, and black pepper.
4
Arrange the pepper halves on the baking sheet in a single layer, cut-side up.
5
Fill each pepper boat with a portion of the seasoned pork and a few black beans.
6
Sprinkle the shredded sharp cheddar cheese evenly over the loaded peppers.
7
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly softened.
8
Remove from the oven and garnish with a dollop of Greek yogurt, diced avocado, fresh cilantro, and a bright squeeze of lime juice.