Name: BBQ Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked shredded pork shoulder; 6 medium Mini bell peppers; 1 oz Shredded sharp cheddar cheese; 1 tbsp Sugar-free BBQ sauce; 0.25 cup Plain non-fat Greek yogurt; 1 tbsp Red onion; 1 tbsp Fresh cilantro; 0.5 medium Jalapeño; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Nachos

Crispy mini bell peppers loaded with tender shredded pork and gooey melted cheddar, finished with a tangy drizzle of BBQ sauce.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.7g

Fat

25.3g

Carbs

16.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked shredded pork shoulder

6 medium Mini bell peppers

1 oz Shredded sharp cheddar cheese

1 tbsp Sugar-free BBQ sauce

0.25 cup Plain non-fat Greek yogurt

1 tbsp Red onion

1 tbsp Fresh cilantro

0.5 medium Jalapeño

0.25 tsp Sea salt

0.25 tsp Black pepper

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 and remove the seeds and ribs to create small 'boats' or chips.
3
Arrange the pepper halves on the baking sheet in a single layer, cut-side up.
4
In a small bowl, toss the shredded pork with sea salt and black pepper.
5
Distribute the shredded pork evenly among the pepper halves.
6
Sprinkle the shredded sharp cheddar cheese over the pork-filled peppers.
7
Place the baking sheet in the oven and bake for 8 to 10 minutes, or until the cheese is melted and bubbly and the peppers are slightly tender.
8
Remove from the oven and drizzle the sugar-free BBQ sauce over the nachos.
9
Top with dollops of Greek yogurt, diced red onion, sliced jalapeños, and fresh cilantro before serving.