YOUR SOLIN GENERATED RECIPE
Oven-roasted mini bell peppers loaded with tender shredded pork and melted cheddar, finished with a cool dollop of Greek yogurt and zesty salsa for a vibrant crunch.
INGREDIENTS
3 oz shredded pork shoulder
1.5 cup mini bell peppers
0.25 cup black beans
0.25 oz sharp cheddar cheese
0.25 cup non-fat Greek yogurt
1 tbsp pickled jalapeños
0.25 cup fresh salsa
1 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise, removing any seeds and stems to create small boats.
In a medium bowl, toss the shredded pork shoulder with the smoked paprika, sea salt, and black pepper until evenly coated.
Arrange the pepper halves on the prepared baking sheet, cut-side up, in a single layer.
Fill each pepper cavity with a generous portion of the seasoned pork and a few black beans.
Lightly sprinkle the shredded cheddar cheese over the top of the filled peppers.
Bake for 8-10 minutes, or until the cheese is melted and bubbly and the peppers are slightly softened but still crisp.
Remove from the oven and transfer the peppers to a serving plate.
Top the nachos with a dollop of Greek yogurt, fresh salsa, pickled jalapeños, and a sprinkle of chopped fresh cilantro before serving.