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Slow Cooker Greek Stuffed Tomatoes (Gemista)

These Greek Slow Cooker Stuffed Tomatoes or Gemista are stuffed with  rice and fresh herbs and baked in a tomato sauce. This twist on a  classic Greek dish can be made with or without ground meat (for a vegan  option) and is made without any babysitting in a slow cooker.

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Ingredients: – Tomatoes  – Other veggies: Potatoes, onions and garlic.  – Olive oil – Ground beef: You can omit this to make this vegan. – Rice – Tomato sauce – Seasoning: Salt, pepper and herbs including parsley, basil, mint and dried oregano

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Start by arranging tomatoes in the slow cooker bowl alongside chopped, peeled potatoes.

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Slice the tops off the tomatoes and scoop out the insides to make a cavity for the stuffing.

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Prepare the filling (for full instructions, follow the link below). Then scoop it into the tomatoes.

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Drizzle with tomato sauce and olive oil and season with salt and pepper.

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Cook in the slow cooker on high for 4 hours or low for 8 hours (or until the tomatoes are soft and the rice filling is cooked).

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So simple and delicious!

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Enjoy!

Check out all of my sweet and savory recipes at: