NUTRITION

SERVINGS

INGREDIENTS

6 oz pork shoulder

6 medium mini bell peppers

1 oz sharp cheddar cheese

0.25 whole avocado

1 tbsp plain Greek yogurt

1 tsp lime juice

0.25 tsp smoked paprika

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the mini bell peppers in half lengthwise, removing the seeds and stems to create small boat-shaped chips.

• 3

  Arrange the pepper halves on the prepared baking sheet in a single layer, cut-side up.

• 4

  In a small mixing bowl, toss the pre-cooked pulled pork with the smoked paprika, cumin, sea salt, and black pepper until evenly seasoned.

• 5

  Distribute the seasoned pork evenly into the cavities of each bell pepper chip.

• 6

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

• 7

  Bake for 8-10 minutes until the peppers are slightly tender and the cheese is bubbly and golden brown.

• 8

  While the nachos bake, mash the avocado with the lime juice in a small bowl until smooth and creamy.

• 9

  Remove the nachos from the oven and top with small dollops of the avocado mash and plain Greek yogurt.

• 10

  Garnish with freshly chopped cilantro and serve immediately.