NUTRITION

SERVINGS

INGREDIENTS

2 ounce cooked pork shoulder

0.5 cup black beans

0.5 ounce sharp cheddar cheese

10 whole mini sweet peppers

0.25 cup nonfat Greek yogurt

2 tablespoon pickled jalapeños

1 tablespoon fresh cilantro

0.25 teaspoon sea salt

0.25 teaspoon chili powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the mini sweet peppers in half lengthwise and remove the seeds and ribs to create a sturdy base for the toppings.

• 3

  In a medium mixing bowl, combine the shredded cooked pork shoulder and rinsed black beans with the chili powder and sea salt.

• 4

  Arrange the pepper halves on the prepared baking sheet in a single layer, ensuring they are cut-side up.

• 5

  Evenly distribute the pork and bean mixture into the cavity of each pepper half, then top with the shredded sharp cheddar cheese.

• 6

  Bake for 8 to 10 minutes until the cheese is fully melted and the peppers are slightly softened but still maintain a crisp texture.

• 7

  Remove from the oven and finish by topping with dollops of Greek yogurt, pickled jalapeños, and a sprinkle of fresh cilantro.