Cooking, Easy Recipes, Food & Nutrition, Plant-Based Recipes, Recipes

Sorghum Stuffed Peppers Recipe — Eat This Not That

By Ghuman

Introduction

Sorghum Stuffed Peppers are a delicious and healthy way to enjoy a classic dish. This recipe from Eat This Not That is a great way to get your daily dose of vegetables while still enjoying a flavorful meal. The combination of sweet sorghum, savory peppers, and a variety of spices creates a unique flavor that is sure to please. This recipe is also easy to make and can be prepared in under an hour. So if you’re looking for a tasty and nutritious meal, give this Sorghum Stuffed Peppers recipe a try!

Sorghum Stuffed Peppers Recipe

If you’re looking for a delicious and nutritious meal, look no further than this Sorghum Stuffed Peppers Recipe. This dish is packed with flavor and nutrition, and it’s sure to be a hit with your family. Sorghum is a whole grain that is high in fiber and protein, and it’s a great way to add some extra nutrition to your meal. The peppers are stuffed with a flavorful mixture of sorghum, vegetables, and cheese, and then baked until they are tender and golden. Serve this dish with a side of your favorite vegetables for a complete meal.

Ingredients:

  • 4 bell peppers, halved and seeded
  • 1 cup cooked sorghum
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup shredded cheese
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Instructions:

  1. Preheat oven to 375°F.
  2. In a large bowl, combine sorghum, onion, celery, carrots, cheese, parsley, garlic powder, oregano, salt, and pepper. Mix until combined.
  3. Stuff each pepper half with the sorghum mixture. Place the stuffed peppers in a baking dish.
  4. Drizzle the olive oil over the peppers. Cover the baking dish with foil.
  5. Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and golden.
  6. Serve warm.

This Sorghum Stuffed Peppers Recipe is a great way to get your family to eat more whole grains. The peppers are filled with a flavorful mixture of sorghum, vegetables, and cheese, and then baked until they are tender and golden. Serve this dish with a side of your favorite vegetables for a complete meal. Enjoy!

Sorghum stuffed peppers is a simple plant-based dish that is made with nutrient-packed ingredients like beans, veggies, and avocado. But the star of the show is the whole grain sorghum that gives this dish plant-based protein, fiber, and B-vitamins.

Bonus—it’s naturally gluten-free and non-GMO.

Once these peppers are cooked and ready to eat, top them with some yummy toppings like avocado and salsa for a nutritious meal with some whole grain goodness.

This recipe was originally created for The United Sorghum Checkoff Program.

Serves: 4

You’ll Need

  • 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
  • 1/2 cup salsa
  • 1 tsp garlic, minced
  • 1 Tbsp nutritional yeast
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 cup frozen corn kernels, thawed
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1/2 cup chopped frozen spinach, thawed and patted dry with paper towel
  • 1/4 tsp salt
  • ¼ tsp pepper

TOPPINGS

  • 1 avocado, sliced thin
  • 4 sprigs fresh cilantro
  • 1 ½ Tbsp diced red onion
  • 1/4 cup plain Greek yogurt
  • 4 lime wedges, sliced thin
  • ¼ cup salsa

How to Make It

  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 F 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 all peppers are full, place on baking sheet, and cover with tin foil.
  5. Bake for 30 minutes. Remove foil and bake for another 10-15 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.

Lauren Manaker MS, RDN, LD, CLEC

Lauren Manaker is an award-winning registered dietitian, book author, and recipe developer who has been in practice for almost 20 years. Read more

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