These Sorghum Stuffed Bell Peppers with any filling you like—your choice of ground meat, play around with the veggies, throw in some yummy cheese! Thank you to Jedid Brom, MSC RD, for this recipe shared in our Culinary Medicine Webinar, Optimize Your Health & Well-Being With The Mediterranean Diet.
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These Sorghum Stuffed Bell Peppers with any filling you like—your choice of ground meat, play around with the veggies, throw in some yummy cheese! Thank you to Jedid Brom, MSC RD, for this recipe shared in our Culinary Medicine Webinar, Optimize Your Health & Well-Being With The Mediterranean Diet.
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2 servings
Ingredients
- 1 cup cooked sorghum
- 1/2 pound ground chicken (or chosen protein)
- 4 mushrooms, diced
- 1/4 onion, chopped
- 1 clove garlic, minced
- 1/2 can of corn
- 1/2 cup grated cheese
- 2 bell peppers
Instructions
- In a skillet, heat oil, ground chicken, mushroom, onion, and garlic. Cook until fully cooked and drain excess liquid.
- Cut the tops off the bell peppers.
- In a medium size bowl, mix the cooked sorghum, ground chicken, cheese, and corn.
- Fill each bell pepper with the mixture and place the top of the pepper on.
- Bake at 350 degrees Fahrenheit for 30 minutes or until the peppers are browned.
