Sorghum Stuffed Peppers | The Whole Grains Council

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
• 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