Preheat oven to 450° Prepare sorghum, brown rice, quinoa pesto herb according to package directions, While sorghum is cooking, wash red peppers and remove stems. Cut peppers in half and remove ribs and seeds. line baking sheet with aluminum foil and set peppers on pan. Heat 1 Tbsp. olive oil in medium skillet and sauté minced garlic and onion about 2 minutes. Squeeze excess moisture from chopped spinach with paper towel. Add sauce, seasoning, chopped spinach, and parmesan cheese to skillet. Stir to combine. Add prepared sorghum, brown rice and quinoa pesto herb to sauce mixture and stir until everything is well combined. Spoon 1/2 cup of sorghum mixture into each pepper. Sprinkle 1 Tbsp. shredded parmesan or mozzarella cheese over each pepper. Bake for 20-30 minutes or until cheese is melted and a light golden brown. Remove from oven and serve.
*Variation: Brown 1 cup Italian sausage or ground beef and add to sauce mixture before stuffing peppers. Also add 1/2 cup additional cup of marinara sauce. The addition of meat to the recipe will make 6 peppers instead of 3.