Name: BBQ Pulled Pork Bell Pepper Nachos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Cooked pulled pork shoulder; 1 cup Mini bell peppers; 0.25 cup Black beans; 0.25 oz Sharp cheddar cheese; 1 tbsp Sugar-free BBQ sauce; 2 tbsp Nonfat Greek yogurt; 1 tbsp Pickled red onions; 1 tbsp Fresh cilantro; 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 Bell Pepper Nachos

Roasted mini bell pepper 'chips' are topped with tender pulled pork and black beans, then finished with a tangy, smoky BBQ sauce for a vibrant, high-protein crunch.

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NUTRITION

Protein

46.4g

Fat

26.2g

Carbs

23.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cooked pulled pork shoulder

1 cup Mini bell peppers

0.25 cup Black beans

0.25 oz Sharp cheddar cheese

1 tbsp Sugar-free BBQ sauce

2 tbsp Nonfat Greek yogurt

1 tbsp Pickled red onions

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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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, remove the seeds and stems, and spread them across the baking sheet in a single layer to act as your chips.
3
Distribute the cooked pulled pork and the rinsed black beans evenly over the bell pepper halves.
4
Sprinkle the shredded sharp cheddar cheese over the pork and beans.
5
Place the baking sheet in the oven and bake for 8 to 10 minutes until the peppers are slightly tender and the cheese is melted and bubbly.
6
Remove from the oven and drizzle the sugar-free BBQ sauce over the nachos.
7
Add small dollops of nonfat Greek yogurt as a clean swap for sour cream.
8
Top with pickled red onions, fresh cilantro, sea salt, and black pepper before serving immediately.