Rating
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Active time
15 minutes
Total time
2 hours
Yield
8 servings
Serving Size
Half of a pepper
Nutritioni
Ingredients
  • 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 powder
  • 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
Instructions
  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.

Recipe and photo courtesy of Sorghum Checkoff

Nutrition

Calories: 230
Total Fat: 5g
Saturated Fat: 0.5g
Sodium: 310mg
Carbohydrate: 40g
Fiber: 11g
Total Sugar: 0g
(Added Sugar: 0g)
Protein: 8g

Yield: 8 servings

Serving Size: Half of a pepper

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