NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked pulled pork shoulder

1 cup mini sweet peppers

0.5 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

1 tbsp fresh lime juice

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 tbsp pickled jalapeños

PREPARATION

• 1

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

• 2

  Slice the mini sweet peppers in half lengthwise, remove any seeds, and arrange them in a single layer on the baking sheet, cut-side up.

• 3

  In a small bowl, toss the shredded pulled pork with the smoked paprika, garlic powder, sea salt, and black pepper until well coated.

• 4

  Distribute the seasoned pork evenly into the cavities of the mini peppers.

• 5

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

• 6

  Bake for 8 to 10 minutes, or until the peppers are slightly softened and the cheese is bubbly and golden brown.

• 7

  While the nachos bake, whisk together the Greek yogurt and lime juice in a small bowl until smooth and pourable.

• 8

  Remove the tray from the oven and drizzle the lime crema over the hot nachos.

• 9

  Garnish with chopped fresh cilantro and pickled jalapeños before serving immediately.