Sorghum Stuffed Peppers Recipe — Eat This Not That

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
• 1/2 cup salsa
• 1 tsp garlic, minced
• 1 Tbsp nutritional yeast
• 1 tsp cumin powder
• 1 tsp chili powder
• 1 cup frozen corn kernels, thawed
• 1 15-ounce can pinto beans, rinsed and drained
• 1/2 cup chopped frozen spinach, thawed and patted dry with paper towel
• 1/4 tsp salt
• ¼ tsp pepper
• 1 avocado, sliced thin
• 4 sprigs fresh cilantro
• 1 ½ Tbsp diced red onion
• 1/4 cup plain Greek yogurt
• 4 lime wedges, sliced thin
• ¼ cup salsa