YOUR SOLIN GENERATED RECIPE
Roasted mini bell peppers topped with tender pulled pork and melted cheddar, finished with a dollop of cool Greek yogurt for a smoky and satisfying crunch.
INGREDIENTS
12 whole Mini bell peppers
5 oz Cooked pulled pork shoulder
0.13 cup Black beans
0.25 oz Sharp cheddar cheese
0 tsp Avocado oil
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Nonfat Greek yogurt
1 tbsp Fresh cilantro
1 tbsp Pickled jalapeños
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise and remove the seeds and ribs to create small 'boats'.
Place the pepper halves on the baking sheet, drizzle with avocado oil, and toss to coat evenly.
In a small bowl, toss the cooked pulled pork with smoked paprika, garlic powder, sea salt, and black pepper.
Fill each pepper half with a portion of the seasoned pulled pork and a few black beans.
Sprinkle the shredded sharp cheddar cheese evenly over the top of the filled peppers.
Bake in the oven for 10-12 minutes, or until the peppers are slightly tender and the cheese is bubbly and melted.
Remove from the oven and transfer the nachos to a serving plate.
Garnish with dollops of nonfat Greek yogurt, fresh cilantro, and pickled jalapeños before serving.