Name: Smoky Pulled Pork Nachos with Pickled Jalapeños
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Pork shoulder; 0.5 oz Sharp cheddar cheese; 6 whole Mini sweet bell peppers; 0.13 cup Black beans; 1 tbsp Pickled jalapeños; 2 tbsp Fresh salsa; 1 tbsp Greek yogurt; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Smoky Pulled Pork Nachos with Pickled Jalapeños

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 Nachos with Pickled Jalapeños

Oven-roasted mini bell peppers piled with tender pulled pork and melted cheddar, finished with a zesty kick of pickled jalapeños.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.3g

Fat

37.4g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Pork shoulder

0.5 oz Sharp cheddar cheese

6 whole Mini sweet bell peppers

0.13 cup Black beans

1 tbsp Pickled jalapeños

2 tbsp Fresh salsa

1 tbsp Greek yogurt

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

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 any seeds or ribs to create small boats.
3
In a medium bowl, toss the shredded pulled pork with smoked paprika, garlic powder, sea salt, and black pepper until well coated.
4
Arrange the pepper halves on the prepared baking sheet and fill each one with a portion of the seasoned pork and black beans.
5
Sprinkle the shredded cheddar cheese evenly over the top of the stuffed peppers.
6
Bake for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly tender.
7
Remove from the oven and top with pickled jalapeños, fresh salsa, and a dollop of Greek yogurt before serving.