NUTRITION

SERVINGS

INGREDIENTS

4 oz cooked shredded pork shoulder

0.33 cup black beans

1 cup mini bell peppers

0.25 oz sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

1 tbsp pickled jalapeños

1 tbsp fresh cilantro

0.5 tbsp lime juice

0.25 tsp sea salt

0.25 tsp chili powder

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, toss the shredded pork shoulder with sea salt and chili powder until evenly coated.

• 4

  Arrange the pepper halves in a single layer on the prepared baking sheet, cut-side up.

• 5

  Spoon the black beans and seasoned pork into each pepper half, pressing down slightly to secure the filling.

• 6

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

• 7

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

• 8

  Remove from the oven and top with dollops of Greek yogurt, pickled jalapeños, and fresh cilantro.

• 9

  Finish with a fresh squeeze of lime juice over the entire tray before serving.