NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cooked pork shoulder

1 cup Mini bell peppers

0.5 oz Sharp cheddar cheese

0.25 cup Black beans

1 tbsp Sugar-free BBQ sauce

2 tbsp Non-fat Greek yogurt

1 tbsp Pickled jalapeños

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

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 internal ribs to create sturdy pepper 'chips.'

• 3

  Arrange the pepper halves in a single layer across the prepared baking sheet with the hollow sides facing up.

• 4

  Evenly distribute the shredded cooked pork shoulder and the rinsed black beans over the pepper halves.

• 5

  Sprinkle the shredded sharp cheddar cheese across the entire platter to ensure every pepper is covered.

• 6

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

• 7

  Remove from the oven and drizzle the sugar-free BBQ sauce and the non-fat Greek yogurt over the top.

• 8

  Garnish the platter with pickled jalapeños, fresh cilantro, sea salt, and black pepper before serving immediately.