YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Nacho Platter
Oven-roasted bell pepper slices topped with tender pulled pork and savory black beans, finished with a drizzle of creamy Greek yogurt and melted cheddar.
INGREDIENTS
2.5 oz pulled pork shoulder
0.5 cup black beans
2 large bell peppers
0.25 oz sharp cheddar cheese
2 tbsp plain Greek yogurt
2 tbsp fresh 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 lime
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Core the bell peppers and cut them into wide, chip-sized triangles or rectangles to serve as the base.
In a small bowl, toss the shredded pulled pork with smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
Arrange the bell pepper slices in a single layer on the prepared baking sheet.
Distribute the seasoned pulled pork and the rinsed black beans evenly over the pepper slices.
Lightly sprinkle the shredded sharp cheddar cheese over the top of the pork and beans.
Bake for 8 to 10 minutes, or until the peppers are slightly tender and the cheese is melted and bubbly.
Remove from the oven and top with fresh salsa, dollops of plain Greek yogurt, and chopped cilantro.
Squeeze the fresh lime wedge over the entire platter before serving immediately.