Sorghum Stuffed Peppers Recipe — Eat This Not That

Sorghum stuffed peppers is a straightforward plant-based dish that’s made with nutrient-packed substances like beans, veggies, and avocado. However the star of the present is the entire grain sorghum that provides this dish plant-based protein, fiber, and B-vitamins.

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

As soon as these peppers are cooked and able to eat, prime them with some yummy toppings like avocado and salsa for a nutritious meal with some entire grain goodness.

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

Serves: 4

You’ll Want

  • 1 cup entire grain sorghum, rinsed
  • 2 cups low-sodium rooster broth
  • 2 cups water
  • Cooking spray
  • 4 massive crimson bell peppers, halved and seeded
  • 1/2 cup salsa
  • 1 tsp garlic, minced
  • 1 Tbsp dietary 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


  • 1 avocado, sliced skinny
  • 4 sprigs recent cilantro
  • 1 ½ Tbsp diced crimson onion
  • 1/4 cup plain Greek yogurt
  • 4 lime wedges, sliced skinny
  • ¼ cup salsa

Methods to Make It

  1. Add rooster broth and water to a saucepan and produce to a boil over excessive warmth. Add sorghum and cut back warmth to a simmer. Cowl and prepare dinner for 60 minutes, or till sorghum is tender. Take away from warmth, fluff with fork, and let cool, at the least 10 minutes.
  2. Preheat oven to 400 levels F and spray a rimmed baking sheet with cooking spray.
  3. In a big mixing bowl, mix cooked sorghum, salsa, garlic, dietary yeast, cumin, chili powder, corn, spinach, and pinto beans. Combine till mixed.
  4. Stuff peppers with combination till all peppers are full, place on baking sheet, and canopy with tin foil.
  5. Bake for half-hour. Take away foil and bake for an additional 10-Quarter-hour, or till peppers are tender.
  6. Take away from oven. High every pepper with a dollop of Greek yogurt, avocado slices, a dollop of salsa, crimson onion, and cilantro. Serve with a lime wedge.

Lauren Manaker MS, RDN, LD, CLEC

Lauren Manaker is an award-winning registered dietitian, e book creator, and recipe developer who has been in apply for nearly 20 years. Learn extra

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