Name: Smoked Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz smoked pork shoulder; 1 cup mini bell peppers; 0.25 cup black beans; 0.5 oz sharp cheddar cheese; 2 tbsp fresh salsa; 1 tbsp pickled jalapeños; 1 tbsp fresh cilantro; 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

Smoked Pulled Pork Nachos

Tender smoked pulled pork and black beans piled onto crunchy mini bell pepper halves, topped with melted sharp cheddar and zesty fresh salsa for a vibrant, protein-packed meal.

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NUTRITION

Protein

31.2g

Fat

34.9g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz smoked pork shoulder

1 cup mini bell peppers

0.25 cup black beans

0.5 oz sharp cheddar cheese

2 tbsp fresh salsa

1 tbsp pickled jalapeños

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

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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 to create sturdy vessels for the toppings.
3
Arrange the pepper halves in a single layer on the prepared baking sheet with the cut-side facing up.
4
Evenly distribute the shredded smoked pork and rinsed black beans into each pepper cavity.
5
Season the loaded peppers with sea salt and black pepper, then sprinkle the shredded sharp cheddar cheese over the top.
6
Bake for 8 to 10 minutes until the peppers are slightly tender and the cheese is bubbly and golden.
7
Remove from the oven and garnish with fresh salsa, pickled jalapeños, and chopped cilantro before serving.