YOUR SOLIN GENERATED RECIPE
Tender pork shoulder slow-roasted with smoky spices and piled onto crisp bell pepper chips, topped with melted cheddar and a dollop of cool Greek yogurt.
INGREDIENTS
5 oz pork shoulder
2 medium bell peppers
0 oz sharp cheddar cheese
0.25 cup plain Greek yogurt
2 tbsp salsa
0.25 tsp smoked paprika
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
0.25 whole jalapeño
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the bell peppers into wide, chip-sized wedges, removing all seeds and ribs.
In a small bowl, toss the shredded cooked pork shoulder with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
Arrange the bell pepper wedges in a single layer on the prepared baking sheet.
Distribute the seasoned pork evenly over the pepper wedges and sprinkle with the shredded sharp cheddar cheese.
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly tender but still crisp.
Remove from the oven and garnish with dollops of Greek yogurt, salsa, fresh cilantro, and thin slices of jalapeño.