NUTRITION

SERVINGS

INGREDIENTS

3 oz Pulled pork

2 cup Mini bell peppers

0.25 cup Black beans

0.5 oz Sharp cheddar cheese

0.25 cup Non-fat Greek yogurt

1 tsp Chipotle in adobo sauce

0.25 cup Red onion

1 tbsp Fresh cilantro

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Slice the mini bell peppers in half lengthwise and remove any seeds or white ribs to create small boats.

• 3

  In a medium bowl, toss the pulled pork with the garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Arrange the pepper halves on the prepared baking sheet and fill each one with a portion of the seasoned pork, black beans, and diced red onion.

• 5

  Sprinkle the shredded sharp cheddar cheese evenly over the top of the filled peppers.

• 6

  Bake for 8 to 10 minutes until the peppers are slightly tender and the cheese is melted and bubbly.

• 7

  While the nachos bake, whisk together the Greek yogurt and chipotle in adobo sauce in a small bowl until the crema is smooth.

• 8

  Remove the nachos from the oven, drizzle with the chipotle crema, and garnish with freshly chopped cilantro before serving.