Beefy Enchilada Stuffed Bell Peppers with Pearled Sorghum

Stuffed Peppers with Pearled Sorghum | ChefAlli.com

These beefy enchilada stuffed bell peppers are made with pearled sorghum from NuLife Market! Not only are they a gluten-free grain, they bulk up the filling so you don’t use as much meat, and they soak up all the yummy sauce to create this flavorful, satisfying, beautiful dinner! 

Beefy Enchilada Stuffed Bell Peppers with Pearled Sorghum

Enchilada Stuffed Peppers with Pearled Sorghum | ChefAlli.com1 lb. lean ground beef
1 tsp. of your favorite taco seasoning
1/2 tsp. each granulated garlic, ground cumin, and granulated onion
8 oz. Hunt’s Roasted Garlic Tomato Sauce
1 cup Casa Del Sabor Chili ConQueso Seasoning sauce (or substitute 14 oz. can red enchilada sauce)
1 cup frozen corn, thawed
14 – 16 oz. can black beans, drained and rinsed
4 oz. can diced fire-roasted green chilies
1/2 cup NuLife Market Pearled Sorghum
2 cups broth (I used chicken broth), to cook sorghum
4 Bell Peppers, tops removed, seeds and membranes removed (or cut each bell pepper into half lengthwise, laying Bell pepper halves in their side to fill)
Alma Creamery Cheddar or Colby Jack, shredded, for topping stuffed peppers

NuLife Stuffed Peppers | ChefAlli.com

Pearled Sorghum from NuLife Market

To cook NuLife Market Pearled Sorghum on the stove:

Bring 2 cups of broth to a boil in a large sauce pan over medium high heat; stir in pearled sorghum and return to a boil. Reduce to a simmer and partially cover sauce pan with lid, simmering sorghum until till tender, approx. 40 -45 minutes; drain well.

To cook NuLife Market Pearled Sorghum in the electric pressure cooker:

Add 2 cups broth to electric pressure cooker (EPC) pot; stir in pearled sorghum. Bring mixture to a boil, then lock EPC lid into place. Choose High Pressure setting for 15 minutes. When timer sounds, perform a Natural Release for 10 minutes; if any pressure remains, perform a quick release to remove. Unlock EPC lid and drain sorghum well.

Stuffed Peppers

Meanwhile, in large skillet over medium high heat, cook and crumble ground beef with spices until beef is fully cooked to a safe internal temperature of 160 degrees F.; drain any fats that accumulate.

Stir in sauces, corn, black beans, green chilies, and cooked pearled sorghum. Preheat oven to 350 degrees F. Using a scoop, place beef filling into prepared bell peppers; sprinkle with shredded cheddar. Bake, uncovered, for 20-25 minutes or until bell peppers reach desired tenderness and filling is hot and bubbly throughout. Serve at once.

**Make this recipe Gluten Free by using your favorite G-free taco-seasoning and enchilada sauce. The pearled sorghum is gluten-free already!

Enchilada Stuffed Bell Peppers with Pearled Sorghum | ChefAlli.com

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Chef Alli

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, April 2018. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Beefy Enchilada Stuffed Bell Peppers with Pearled Sorghum

Ingredients

  • 1 lb. lean ground beef
  • 1 tsp. of your favorite taco seasoning
  • 1/2 tsp. each granulated garlic  ground cumin, and granulated onion
  • 8 oz. Hunt’s Roasted Garlic Tomato Sauce
  • 1 cup Casa Del Sabor Chili ConQueso Seasoning sauce or substitute 14 oz. can red enchilada sauce
  • 1 cup frozen corn thawed
  • 14 - 16 oz. can black beans drained and rinsed
  • 4 oz. can diced fire-roasted green chilies
  • 1/2 cup NuLife Market Pearled Sorghum
  • 2 cups broth I used chicken broth, to cook sorghum
  • 4 Bell Peppers tops removed, seeds and membranes removed (or cut each bell pepper into half lengthwise, laying Bell pepper halves in their side to fill)
  • Alma Creamery Cheddar or Colby Jack shredded, for topping stuffed peppers

Instructions

To cook NuLife Market Pearled Sorghum on the stove:

  1. Bring 2 cups of broth to a boil in a large sauce pan over medium high heat; stir in pearled sorghum and return to a boil. Reduce to a simmer and partially cover sauce pan with lid, simmering sorghum until till tender, approx. 40 -45 minutes; drain well.

To cook NuLife Market Pearled Sorghum in the electric pressure cooker:

  1. Add 2 cups broth to electric pressure cooker (EPC) pot; stir in pearled sorghum. Bring mixture to a boil, then lock EPC lid into place. Choose High Pressure setting for 15 minutes. When timer sounds, perform a Natural Release for 10 minutes; if any pressure remains, perform a quick release to remove. Unlock EPC lid and drain sorghum well.

Stuffed Peppers

  1. Meanwhile, in large skillet over medium high heat, cook and crumble ground beef with spices until beef is fully cooked to a safe internal temperature of 160 degrees F.; drain any fats that accumulate.
  2. Stir in sauces, corn, black beans, green chilies, and cooked pearled sorghum. Preheat oven to 350 degrees F. Using a scoop, place beef filling into prepared bell peppers; sprinkle with shredded cheddar. Bake, uncovered, for 20-25 minutes or until bell peppers reach desired tenderness and filling is hot and bubbly throughout. Serve at once.

Recipe Notes

**Make this recipe Gluten Free by using your favorite G-free taco-seasoning and enchilada sauce. The pearled sorghum is gluten-free already!

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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