This is a recipe that is family friendly, hearty, and so flavorful that you will have it on frequent rotation.

Makes 4 servings as a main, or 8 servings as a side dish.

Ingredients

• 2 cups cooked whole grain sorghum, cooled to room temperature
• Avocado oil cooking spray
• 4 large red bell peppers, halved and seeded
• 3/4 cup salsa
• 2 cloves garlic, minced
• 1 Tbsp nutritional yeast
• 1 tsp cumin powder
• 1 tsp chili powder
• 1 cup corn kernels, fresh or frozen and thawed
• 2 cups cooked lentils
• 1 cup chopped spinach or kale
• ¼ tsp salt (optional)
• ¼ tsp pepper

Toppings

• 1 avocado, thinly sliced and 1/4 cup plain Greek yogurt (or avocado crema – see sauces section)
• 1/2 cup salsa
• Fresh cilantro sprigs
• 2 Tbsp diced red onion
• 1 lime, sliced into thin wedges

Instructions

1. Preheat oven to 400 degrees F and spray a rimmed baking sheet with cooking spray.
2. In a large mixing bowl, combine cooked sorghum, salsa, garlic, nutritional yeast, cumin, chili powder, corn, spinach (or kale), and lentils. Mix until combined.
3. Stuff peppers with mixture, distributing evenly. Place peppers on baking sheet, and cover with tin foil.
4. Bake for 20 minutes. Remove foil and bake for another 10 minutes, or until peppers are soft.
5. Remove from the oven. Top each pepper with Greek yogurt and avocado slices (or avocado crema), a dollop of salsa, and a sprinkling of red onion and cilantro. Serve with a lime wedge.