YOUR SOLIN GENERATED RECIPE
Slow-roasted pork shoulder shredded and tossed in tangy BBQ sauce, served over crunchy mini bell pepper halves with melted cheddar and zesty jalapeños.
INGREDIENTS
10 whole mini bell peppers
5 oz pork shoulder
0.5 cup black beans
0 oz cheddar cheese
2 tbsp sugar-free BBQ sauce
2 tbsp red onion
1 tbsp fresh cilantro
0.5 whole jalapeño
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Slice each mini bell pepper in half lengthwise and remove the seeds and white membranes to create small boats for the toppings.
In a medium mixing bowl, combine the cooked shredded pork shoulder with the sugar-free BBQ sauce, sea salt, and black pepper until the meat is thoroughly coated.
Arrange the pepper halves in a single layer on the prepared baking sheet with the hollow side facing up.
Fill each pepper cavity with a spoonful of rinsed black beans followed by a generous portion of the seasoned BBQ pork.
Distribute the shredded cheddar cheese evenly over the top of each loaded pepper boat.
Bake the nachos for 8 to 10 minutes until the cheese is melted and bubbly and the peppers are slightly softened but still maintain a firm bite.
Remove from the oven and garnish with finely diced red onion, sliced jalapeños, and chopped fresh cilantro before serving immediately.