Name: BBQ Pulled Pork Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 whole mini bell peppers; 4.25 oz pork shoulder; 0.25 cup black beans; 0.25 oz sharp cheddar cheese; 0.5 tbsp BBQ sauce; 2 tbsp Greek yogurt; 1 tbsp fresh cilantro; 1 tbsp red onion; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

BBQ Pulled Pork Nachos

Slow-roasted pulled pork and black beans piled onto crisp mini bell pepper halves, finished with a drizzle of tangy BBQ sauce and melted sharp cheddar.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

31.7g

Fat

28.5g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

12 whole mini bell peppers

4.25 oz pork shoulder

0.25 cup black beans

0.25 oz sharp cheddar cheese

0.5 tbsp BBQ sauce

2 tbsp Greek yogurt

1 tbsp fresh cilantro

1 tbsp red onion

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 rimmed baking sheet with parchment paper.
2
Slice the mini bell peppers in half lengthwise and remove the seeds and ribs to create small boats.
3
Arrange the pepper halves in a single layer on the prepared baking sheet and season lightly with sea salt and black pepper.
4
Evenly distribute the pre-cooked shredded pork shoulder and rinsed black beans into the pepper cavities.
5
Sprinkle the shredded sharp cheddar cheese over the top of each filled pepper.
6
Bake for 8 to 10 minutes until the peppers are slightly tender and the cheese is melted and bubbly.
7
Remove from the oven and drizzle the BBQ sauce over the nachos.
8
Finish by topping with dollops of Greek yogurt, finely diced red onion, and chopped fresh cilantro before serving immediately.