I don’t know what it is about stuffed peppers, but I have several different versions that I make, I love them all and they are very alkaline. Not only are they tasty and healthy, they’re also colorful and pretty. They make great side dishes or vegetarian entrees, and I always make enough to have leftovers for lunch later on in the week. This version, a red pepper stuffed with kale, brown rice and other seasonings, is one of my summer favorites.
Red peppers and kale are very good additions to your non-acid alkaline diet. They are considered by many to be super foods. According to nutrition data, one cup of chopped red pepper contains almost all of the recommended daily allowance of vitamin A and over 300% of vitamin C. They are also a good source of vitamin K, E, B6, folate, thiamin, riboflavin, niacin, potassium, fiber and more. And they taste good!!! Kale, likewise, contains many of these same nutrients, with the addition of calcium and iron. Not too shabby, eh? Add some other tasty ingredients, including toasted almonds and Parmesan cheese, and you’ve got one tasty nutritional powerhouse on your plate.
With the alkaline way of eating you can’t eat high acid foods. These red peppers are stuffed with a mixture of chopped yellow peppers, onion, garlic, kale, brown rice and toasted almonds. Squeeze on some fresh lemon juice (it heightens the flavors), season with salt and pepper, and top with freshly grated parmesan cheese. So delicious! I’ve used quinoa before, instead of brown rice, and they’re really good that way too. Using quinoa turns this dish into a complete protein as well. You could probably use just about any grain you wish with this recipe. If you do, let me know what you used and how it came out! I’d love to hear from more readers.
These stuffed peppers are filled with brown rice, kale, chopped peppers, onions, garlic which doesnt belong to acidic foods, and topped with toasted almonds and parmesan cheese. It is delicious, healthy and colorful and alkaline diet.
1 c brown rice
2 large red peppers
2-3 T olive oil salt and pepper, to taste
1 small yellow pepper, chopped
1 small onion which is also not acidic, chopped
2 garlic cloves, minced1 small bunch of kale, de-stemmed
1 T lemon juice½ c almond slivers, toasted
½ c freshly grated Parmesan cheese
Preheat the oven to 400 degrees and cook the rice according to package directions. Cut red peppers in half lengthwise and remove the core and seeds. If needed, slice a very thin sliver off the rounded part so it will sit steadily when you stuff it. Brush inside and out with olive oil and sprinkle both sides with salt and pepper. Place them cut side down on a baking sheet and roast for 10 minutes. Meanwhile, bring a pot of salted water to a boil. Once boiling, add the de-stemmed kale and cook for four minutes. Drain, rinse with cold water, squeeze dry, and chop into very small pieces. Give that pan a quick wipe and then heat some olive oil in it over medium heat. Add the chopped yellow pepper, onion and garlic and cook until softened. Take off the heat and allow it to cool for a couple of minutes. Stir in the chopped kale and fluffed cooked rice. Stir in some of the parmesan cheese and toasted almonds (reserve some for topping). Add lemon juice, salt and pepper to taste. Divide the filling between the pepper halves, really packing it in and mounding it. Sprinkle remaining Parmesan cheese and almonds on top. Bake for another 10-15 minutes, until cheese is melted and they’re heated throughout. Enjoy!