Sorghum is a gluten free grain that has yet to gain in popularity, but should be. It’s a round grain that looks a lot like Israeli cous cous and has a mild enough flavor that it makes a seamless whole grain alternative. Sorghum does take a while to cook, so I recommend soaking it overnight, like you would beans, before cooking. If you have a pressure cooker, use it to prepare perfectly tender sorghum in a fraction of the time.
Of course, if you’re not into exotic ingredients or can’t conveniently access sorghum, cous cous or rice will sub just fine in this recipe. But PLEASE, try the sorghum! Like most things, you can buy it online.
Since I cannot stand wasting food, I macerated the tomato guts with a bit of balsamic vinegar and salt to make a dressing/topping for a side salad, along with some ribbons of zucchini, which is so abundant this time of year :).
Spiced Lamb and Sorghum Stuffed Tomatoes and Peppers
4 bell peppers, cut vertically in half, gutted and blanched 3 minutes in boiling water
4 beefsteak tomatoes, tops removed and gutted
1 cup sorghum, soaked overnight (or 2 cups cooked Isreali cous cous or rice are fine substitutes)
1.5 pounds ground lamb
½ medium red onion
2 cloves garlic
1 bunch broccoli rabe, well cleaned and roughly chopped
1 ¾ teaspoons salt
½ teaspoon Cinnamon
1 tablespoon Ground cumin
1 tablespoon Baharat spice mix
½ teaspoon Garlic powder
¼ cup sun-dried tomatoes, finely chopped
1 bunch parsley, finely chopped
⅔ cup panko
1.5 tablespoons harissa paste or 2 teaspoons smoked paprika
1 tablespoon olive oil
Zest of 1 lemon
What to do:
Preheat oven to 400 degrees F. Prepare a baking dish with oil or parchment. Arrange tomatoes and peppers in the dish, hollow side up.
Cook sorghum in boiling water 40 minutes, until tender, and drain. (I like to use a pressure cooker at 10.5 psi for 9 minutes.)
Brown lamb in skillet, breaking up with a wooden spoon. Remove meat with a slotted spoon into a medium bowl and set aside. Discard grease, but do not wash out the pan.
Add onion and sauté until softened, about 2 minutes, then add garlic and broccoli rabe and cook until soft, about 8 minutes. Season with salt, cumin, and baharat. Add lamb, sun-dried tomatoes, and parsley.
Combine panko mix ingredients in a small bowl. Stuff peppers and tomatoes with lamb mixture and top with panko.
Bake for 30 minutes, until golden brown.