Sorghum Stuffed Peppers

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

  1. 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.
  2. Preheat oven to 400 degrees and spray a rimmed baking sheet with cooking spray.
  3. In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach and pinto beans. Mix until combined.
  4. Stuff peppers with mixture until they’re full, place on a baking sheet and cover with foil.
  5. Bake for 30 minutes. Remove foil and bake for another 10 to 15 minutes, or until peppers are soft.
  6. 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.

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