This summer I have been preparing dishes using sorghum and really like this recipe because it uses several items from your summer garden. Sorghum's health benefits, besides being gluten free, are that it is high in fiber, it has lots of protein, and it is packed with nutrients. And it tastes yummy!
SPANISH SORGHUM STUFFED PEPPERS
3.5 cups cooked sorghum
4 large bell peppers, halved, seeds removed
1/2 cup fresh tomatoes, diced
1 TBSP nutritional yeast
2 tsp cumin powder
1 1/2 tsp chili powder
1 1/2 tsp garlic powder
1 15 oz can black beans, drained
1 cup fresh cooked corn
1 TBSP fresh cilantro, chopped
1 ripe avocado
fresh lime juice
1. Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
2. Parboil the peppers until they are a little soft (this shortens the baking time). Let cool.
3. Brush the peppers with avocado oil (or a high heat oil of your choice).
4. Add the cooked sorghum to a large mixing bowl and add the remaining ingredients listed under the Peppers section. Mix to thoroughly combine. Taste and adjust seasonings accordingly.
5. Generously stuff the halved peppers with the sorghum mixture and cover the dish with foil.
6. Bake for about 20 minutes or until the peppers are soft and slightly golden brown.
7. Serve with the desired toppings listed above.
I recommend using different red, yellow, and orange peppers to make it a colorful dish.
I use Bob's Red Mill pearled sorghum for this recipe and cook it using the "Basic Cooking Instructions on the back of the package.
Salsa can be substituted for the tomatoes in the peppers and as a topping.
If you want to add some "zip" to the dish, consider adding Chimichurri or hot sauce.
Leftovers (if there are any) keep for about 3 days in the refrigerator.
Recipe source: Adapted from Cal Poly Campus Dining