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.
Serves 6
INGREDIENTS
6 Bell Peppers
1½ Cups Dry Sorghum
2 Cans Crushed Tomatoes
4 Cups Vegetable Broth
1 Yellow Onion
Fresh Basil
Rapeseed Oil
Oregano
Cayenne
Coriander
Pepper
Salt
INSTRUCTIONS
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.
