Stuffed vegetables that taste like Greek summer in a healthier, more alternative version. For a lighter texture and extra protein, we swap the rice for quinoa, while letting extra virgin olive oil take center stage giving the filling body, keeping the vegetables juicy, and bringing all the herb aromas together.
Ingredients (for 6-8 stuffed vegetables)
Vegetables
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4 ripe medium tomatoes
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4 peppers (red/green or mixed)
For the filling
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150 g quinoa (white or tricolor)
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1 large onion, finely chopped
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1–2 garlic cloves, finely chopped (optional)
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1 small zucchini or 1 small eggplant, diced very small (optional, for a more “hearty” filling)
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2 tbsp tomato paste
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The tomato pulp (finely chopped or blended)
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1 large bunch parsley, finely chopped
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½ bunch mint or basil (or both)
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1 tsp sweet paprika
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½ tsp cumin (optional)
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Salt & freshly ground black pepper
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Optional: a small handful of raisins, cranberries, pine nuts or walnuts
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300–350 ml warm water or vegetable stock
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8–10 tbsp Greenolia Classic Extra Virgin Olive Oil (total: for sautéing, in the filling, and for the baking dish)
Step-by-Step Instructions
1. Rinse the quinoa very well in a fine sieve for 30–40 seconds under running water.
2. Cut the “lids” off the tomatoes and peppers and carefully hollow them out. Keep the tomato pulp and chop/blend it.
3. In a pot, heat 4–5 tbsp Greenolia Classic Extra Virgin Olive Oil. Sauté the onion (and garlic, if using) for 3–4 minutes until golden. Add the zucchini/eggplant (if using) and cook for 2–3 more minutes.
4. Add the tomato paste, paprika, optional cumin, salt, pepper, and the tomato pulp. Stir for 1 minute.
5. Add the rinsed quinoa and stir so it is well coated in olive oil. Pour in 300–350 ml warm water/stock and simmer for 6–8 minutes, just until it absorbs part of the liquid.
6. Remove from the heat and stir in the parsley and mint/basil. If you like, add raisins and pine nuts/walnuts. Finally, add 2–3 tbsp raw Greenolia Classic Extra Virgin Olive Oil to the filling for extra aroma and a more cohesive texture.
7. Fill the tomatoes and peppers up to ¾ full and close with their “lids”.
8. Arrange in a baking dish, drizzle generously with 2–3 tbsp olive oil and add 1 glass of water to the dish. Bake at 180°C / 350°F for 60–75 minutes, until tender and nicely golden. If it looks like it’s drying out, add a little more water during baking.
9. Let them rest for 15–20 minutes before serving.
Stuffed vegetables with quinoa are light yet satisfying. Enjoy them hot, warm, or even the next day. Olive oil isn’t just an ingredient, it’s the binder that brings everything together, giving that rich, glossy finish that makes gemista so loved.
