Bulgar wheat & Quinoa Gemista

Bulgar wheat & Quinoa Gemista

Bulgar wheat & Quinoa Gemista

Serves 4
Prep time 1 hour, 30 minutes
Cook time 20 minutes
Total time 1 hour, 50 minutes
Allergy Wheat
Dietary Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Easter
Region Greek
A brilliant alternative to Gemista with rice. Bulgar wheat and quinoa make it so nutty and wholesome.

Ingredients

  • 3 Large Firm tomatoes
  • 3 Large Peppers (Red,green,yellow or orange)
  • 1 Medium Onion (Chopped or blitzed)
  • 5 Garlic cloves (Chopped)
  • 1 bunch Parsley (Chopped)
  • 6 Small Parmfuls of quinoa and Bulgar wheat mixed (You may use rice for a gluten free option)
  • 6 Potatoes (Peeled and cut into wedges)
  • 1 bunch Mint (Chopped)
  • 1/3 cup Olive oil
  • Salt and pepper
  • Origanum

Note

My family love  Gemista and making this takes me back to many memories of our big family all sitting at the table enjoying this hearty meal. It's absolutely delicious with Greek medium grain rice'Carolina' but oh my, even nicer with the slight bally crunch of Bulgar wheat and popping of quinoa. It makes a great change, and I promise it might just become one of your family favourites too. Easy to make and not much fuss! Try it, you won't be disappointed. Filakia xx

Directions

Step 1
Firstly cut lids out of the peppers, cut the tops of the peppers off creating a cap. Do the same for the tomatoes.
Step 2
Slowly take out all the pulp from the tomato and place in a bowl.
Step 3
Lay out the veg in a roasting tray. And wedge the potatoes around the tomatoes and the peppers. Making sure they are nice and straight and not falling over.
Step 4
Grate the tomato pulp or place it in a blitzer and blitz it. Add in the chopped onion and garlic too.
Step 5
Place the chopped parsley and mint, origanum, Bulgar wheat and quinoa (or rice), salt and pepper. Sprinkle over the mixture some olive oil. Mix it all together.
Step 6
Spoon into the tomatoes and peppers until it's about 1/3 full. Place the caps back onto the veg. If there is any remaining mixture just pour it over the potatoes. Add about a finger full of water at the bottom of the tray. Cover with tinfoil and place in the oven
Step 7
Cook until the potatoes have soften and quinoa is soft too. Take off the foil and put it back in the oven for a further 10 minutes to get a nice golden colour.
Step 8
Serve immediately (because you will not be able to resist!) A slice of feta cheese goes quite well on the side!
Step 9
Kali sas orexi! Bon appetite!

Bulgar wheat & Quinoa Gemista

Bulgar wheat & Quinoa Gemista

Bulgar wheat & Quinoa Gemista

Bulgar wheat & Quinoa Gemista

Bulgar wheat & Quinoa Gemista