YOUR SOLIN GENERATED RECIPE
Crispy bell pepper scoops loaded with tender pulled pork and savory black beans, finished with a drizzle of cool Greek yogurt and zesty salsa.
INGREDIENTS
2 oz Pork shoulder
0.5 cup Black beans
2 medium Bell peppers
0.25 oz Sharp cheddar cheese
0.5 cup Non-fat Greek yogurt
0.25 cup Fresh salsa
1 tbsp Pickled jalapeños
0.5 tsp Avocado oil
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice bell peppers into wide, chip-like segments and toss with avocado oil, sea salt, and black pepper.
Arrange peppers on the sheet and roast for 5-7 minutes until slightly softened but still crisp.
Season the pulled pork with smoked paprika and garlic powder, then layer it over the pepper scoops along with the rinsed black beans.
Sprinkle the shredded cheddar over the top and return to the oven for 3-5 minutes until the cheese is melted and bubbly.
Remove from the oven and top with fresh salsa, pickled jalapeños, and a dollop of Greek yogurt.