Stuffed peppers with millet and vegetables

Name: Stuffed peppers with millet and vegetables
Total time: 50 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 4 peppers (red and yellow); 150 g millet; 350 ml vegetable stock; 1 courgette; 1 onion; 2 tomatoes; 2 garlic cloves; 2 tbsp olive oil; 1 tsp paprika; Parsley, basil; Salt and pepper

Pepper halves with a filling of millet, courgette, tomato and herbs, baked in the oven until soft.

50 min
2 servings
warm
80% alkaline-forming

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Stuffed peppers with millet and vegetables — 2 servings, 50 minutes

Method

4 steps, 50 minutes.

Rinse the millet in hot water and simmer it in the vegetable stock for 15 minutes, then leave it to swell for 5 minutes.
Finely dice the onion, garlic, courgette and tomatoes and fry in olive oil for 5 minutes; season with paprika, salt and pepper.
Mix the vegetables with the millet and the chopped herbs.
Halve and deseed the peppers, fill them and bake in a baking dish with 100 ml water at 190 °C for 25 minutes.

Why alkaline

80%alkaline-forming ingredients, estimated using PRAL logic

Peppers, courgette, tomato and herbs are alkaline-forming; the millet is the small share of good acid-formers — that’s the 80/20 rule of thumb in a single dish.

Experience-based model

Tip from the kitchen

Instead of millet, the filling also works with finely diced, pre-cooked potatoes — and then the dish is purely alkaline.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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