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.

Acid Alkaline Diet

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

alkaline food

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!

Patriotic Pavlovas: meringue, whipped cream and berries
I made this because you have to have a special dessert on the 4th of July, right?  It’s a rule or something.  I thought about blueberry pie — that’s all American.  But I just wasn’t in the mood to make a pie crust. (A homemade pie crust makes all the difference — there is no reason to make a pie if you’re not going to make your own crust.  That’s a rule too, my rule, a very strict rule. Plus, I was in the mood for quick and easy.  So a friend mentioned a favorite dessert involving crumbled meringues, while I was thinking whipped cream and berries.  That’s when it all came together — patriotic pavlovas:  meringue, whipped cream and berries, Strawberries and blueberries, to be exact.  Individual patriotic pavlovas served in martini glasses.  Don’t they look elegant? But they’re so easy! To make it SUPER easy, you can buy meringue cookies in the grocery store.  Or so I’m told.

Where to find them
Unfortunately, I couldn’t find them in my local store.  I checked the packaged cookie aisle and couldn’t find them, so I headed to the bakery section next.  They weren’t there either, but the nice bakery lady told me to try the deli section.  Why would they be in the deli section, I wondered.  But I did as she suggested and couldn’t find them there either.  But the nice deli lady told me to try the produce section.  Why would they be in the produce section, I wondered.  But I did as she suggested and couldn’t find them there either.  Then the nice produce man told me to try the bakery.  By then I couldn’t remember where I left my shopping cart.  That’s the kind of day it was.  Anyway, I ended up making the meringues.  Maybe you’ll have better luck than me. So you need the meringue cookies, the berries, and freshly whipped cream.  Another rule, whip your cream.  It only takes a couple minutes and tastes so much better than the stuff out of a can.  Add a little confectioner’s sugar and vanilla extract if you want.  Wash your berries and slice the strawberries and you’re ready to go. I put the strawberries in the bottom of the martini glass, followed by a crumbled meringue and about two tablespoons of whipped cream.  Top it off with a scoop of blueberries, red, white and blue. Yummy Patriotic Pavlovas: meringue, whipped cream and berries. No one will guess how quick and easy they are to make!  Ingredients4-6 Meringue Cookies (store-bought or make your own — see below).

  • 1 c whipping cream
  • 1 T powdered sugar
  • 1 t vanilla extract
  • 1 c. strawberries, sliced
  • 1 c. blueberries

Combine whipping cream, powdered sugar and vanilla extract and beat with an electric mixer until soft peaks form. Divide strawberries among martini glasses or dessert dishes. Crumble one meringue cookie on top of the strawberries. Add about two tablespoons of whipped cream and top with the blueberries. Then add the cream of tartar. Slowly add sugar and continue to beat until stiff peaks form. Add vanilla. Drop by rounded tablespoon onto parchment or a lined baking sheet. Bake for one hour. Turn off oven and allow the meringues to cool in the oven for one hour (or overnight) before removing. You can store it in an airtight container.