Sorghum Stuffed Peppers
Packed with protein, fiber and bold Southwestern flavors, these stuffed peppers are a hearty, wholesome twist on a family favorite. Whole grain sorghum, beans, veggies and spices come together in a satisfying filling that’s as nutritious as it is delicious. Topped with creamy avocado, fresh herbs and a dollop of Greek yogurt, this colorful dish is perfect for Meatless Monday — or any night of the week.
Ingredients
For the stuffed peppers:
- 1 cup whole grain sorghum, rinsed
- 2 cups low-sodium chicken broth
- 2 cups water
- Cooking spray
- 4 large red bell peppers, halved and seeded
- ½ cup salsa
- 1 teaspoon garlic, minced
- 1 tablespoon nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup frozen corn kernels, thawed
- 1 15-ounce can pinto beans, rinsed and drained
- ½ cup chopped frozen spinach, thawed and patted dry with paper towel
- ¼ teaspoon salt
- ¼ teaspoon pepper
Toppings:
- 1 avocado, sliced thin
- 4 sprigs fresh cilantro
- 1 ½ tablespoons diced red onion
- ¼ cup plain Greek yogurt
- 4 lime wedges, sliced thin
- ¼ cup salsa
Directions
- Add chicken broth and water to a saucepan and bring to a boil over high heat. Add sorghum and reduce heat to a simmer. Cover and cook for 60 minutes, or until sorghum is soft. Remove from heat, fluff with fork and let cool, at least 10 minutes.
- Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray.
- In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach and pinto beans. Mix until combined.
- Stuff peppers with mixture until they’re full, place on a baking sheet and cover with foil.
- Bake for 30 minutes. Remove foil and bake for another 10 to 15 minutes, or until peppers are soft.
- Remove from oven. Top each pepper with a dollop of Greek yogurt, avocado slices, a dollop of salsa, red onion and cilantro. Serve with a lime wedge.