Alkaline Recipe #29: Alkaline Stuffed Peppers

This is a classic for the vegetarian and we’ve alkalised it! Served with a nice big alkaline salad, this is warm, filling and delicious. It is another great recipe that you can serve to the whole family (whether they’re alkalisers or not) by serving with fresh, grilled salmon.

Remember, fresh, oily fish is perfectly fine on the alkaline diet from time to time!

Quinoa Stuffed Peppers

Serves 2

Ingredients

For the peppers:

2 red peppers (capsicums)
2 cups of quinoa
1 red onion (small)
2 cloves of garlic
2 tomatoes
A dash of tamari
1 tablespoon of olive oil
Coconut oil
Salt & pepper
Optional: sprinkling of sultanas

For the salad:

Handful of baby spinach
Handful of rocket
Handful of watercress
1 avocado
½ cucumber

For the dressing:

Juice of 1 lemon
Olive oil to taste
1 clove of garlic, very finely chopped
Salt & pepper

Instructions

First, wash the peppers and chop them in half, either way. Now lightly rub a very small amount of olive oil over them with your hands and place under the grill to cook.

Now, chop the onion finely, along with the garlic and slice the tomato into small chunks.

Then prepare the quinoa according to the packet instructions.

While this is preparing gently warm the onion, garlic, tomatoes and optional sultanas in coconut oil in a pan. Once these ingredients have all softened add the quinoa and turn the heat right down. Add extra olive oil, the tamari and salt & pepper to taste.

Now wash and prepare the salad and dress.

By now the peppers should have cooked and you can remove these from the grill. Some slight charring is great, and you can either leave or peel back these bits. You are looking for your pepper to be softened, warm and sweet.

Now stuff the quinoa mixture into the peppers, serve with the salad and you’re good to go!

If you’re serving with salmon, I recommend lightly steaming the salmon and serving with lemon juice and olive oil drizzled over.