Name: Smoky Pulled Pork Nacho Platter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Pulled pork; 1 cup Mini bell peppers; 0.25 cup Black beans; 0.5 oz Sharp cheddar cheese; 2 tbsp Plain Greek yogurt; 2 tbsp Salsa verde; 1 tbsp Pickled jalapeños; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 1 tsp Lime juice; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Smoky Pulled Pork Nacho Platter

Slow-roasted pulled pork layered over crisp mini bell pepper 'chips' with melted sharp cheddar and zesty black beans, finished with a cooling dollop of Greek yogurt.

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NUTRITION

Protein

44.7g

Fat

27.6g

Carbs

22.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Pulled pork

1 cup Mini bell peppers

0.25 cup Black beans

0.5 oz Sharp cheddar cheese

2 tbsp Plain Greek yogurt

2 tbsp Salsa verde

1 tbsp Pickled jalapeños

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

1 tsp Lime juice

1 tbsp Fresh cilantro

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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 and ribs to create boat-shaped 'chips'.
3
In a small mixing bowl, toss the shredded pulled pork with the smoked paprika and garlic powder until evenly coated.
4
Arrange the pepper halves on the prepared baking sheet in a single layer, cut-side up.
5
Fill each pepper half with a portion of the seasoned pulled pork and a few black beans.
6
Sprinkle the shredded sharp cheddar cheese evenly over the top of the filled peppers.
7
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly tender but still crisp.
8
Remove from the oven and drizzle with salsa verde and lime juice.
9
Top with pickled jalapeños, a dollop of Greek yogurt, and fresh cilantro before serving.