NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Cooked pulled pork shoulder

2 cup Mini bell peppers

0.5 cup Nonfat Greek yogurt

1 tsp Chipotle peppers in adobo sauce

1 tbsp Lime juice

0.25 tsp Sea salt

0.25 tsp Garlic powder

0.25 cup Fresh cilantro

0.25 cup Red onion

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the mini bell peppers in half lengthwise, remove any seeds, and arrange them cut-side up in a single layer on the prepared sheet.

• 3

  Distribute the shredded pulled pork evenly into the cavities of the pepper halves.

• 4

  Bake for 10 to 12 minutes until the peppers are tender-crisp and the pork is heated through with slightly golden edges.

• 5

  While the nachos bake, whisk together the Greek yogurt, minced chipotle peppers, lime juice, sea salt, and garlic powder in a small bowl until the sauce is completely smooth.

• 6

  Remove the baking sheet from the oven and transfer the loaded peppers to a serving platter.

• 7

  Drizzle the creamy chipotle sauce over the nachos and garnish with the finely diced red onion and chopped fresh cilantro.