YOUR SOLIN GENERATED RECIPE
Roasted mini bell pepper boats filled with smoky shredded pork loin and melted cheddar, finished with a dollop of cool Greek yogurt and zesty salsa.
INGREDIENTS
6 oz Pork loin
1 cup Mini bell peppers
1 oz Sharp cheddar cheese
2 tbsp Plain Greek yogurt
2 tbsp Fresh salsa
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
0.5 whole Lime
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Slice the mini bell peppers in half lengthwise and remove any seeds or ribs to create small sturdy boats for the toppings.
In a medium mixing bowl, combine the shredded cooked pork loin with smoked paprika, garlic powder, onion powder, sea salt, and black pepper until well coated.
Arrange the pepper boats on the prepared baking sheet in a single layer and fill each generously with the seasoned pork mixture.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the pork-filled peppers.
Bake for 8 to 10 minutes until the peppers are slightly tender and the cheese is bubbly and golden brown.
Remove from the oven and top each nacho boat with a small spoonful of fresh salsa and a dollop of Greek yogurt.
Garnish with freshly chopped cilantro and a bright squeeze of lime juice before serving immediately.