Sorghum Stuffed Peppers
Sorghum is the new rice! This ancient whole grain is not only full of nutritional benefits, but also entirely gluten free. Sorghum is wonderfully versatile; the flour is great for baking and the whole grain can be popped into the most adorable mini popcorn. In this case, we opted for a tasty risotto stuffed into oven roasted peppers.
- 6 Bell Peppers
- 1½ Cups Sorghum
- 2 Cans Crushed Tomatoes
- 4 Cups Vegetable Broth
- 1 Yellow Onion
- Fresh Basil
- Rapeseed Oil
- Preheat the oven to 175ºC (350 Fahrenheit).
- Carefully slice the top off each bell pepper, saving the lid for later.
- Scoop out the seeds and interior membranes.
- Place bell peppers on an oven tray and lightly drizzle with rapeseed oil.
- Roast for 20–30 minutes in the oven while preparing the sorghum risotto.
- Bring vegetable broth to boil in a saucepan, then reduce to a simmer.
- Chop the onion and fry in rapeseed oil on medium heat until it softens.
- Throw in a pinch of salt, pepper, and your desired spices.
- Add the sorghum to the onions and stir until coated in oil.
- Pour in enough vegetable broth to submerge the sorghum in the pan.
- Stir continuously until the sorghum has soaked up all the broth.
- Repeat steps 10–11 until all the broth has been used up.
- Stir in the crushed tomatoes and add more spices as needed.
- Finally, throw in a handful of fresh basil.
- Spoon the tomato basil sorghum into each bell pepper and top with a lid before serving.