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Slow Cooker Stuffed Tomatoes on a plate served with potatoes and topped with basil.

Slow Cooker Stuffed Tomatoes (Greek Gemista)

Catherine
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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Course Dinner
Cuisine Greek
Servings 6 stuffed tomatoes
Calories 328 kcal

Ingredients
  

  • 6 tomatoes medium size
  • 2 potatoes cut into bite sized pieces (use as many potatoes as you can fit in your slow cooker around the tomatoes)
  • 1/4 cup olive oil + more for drizzling over dish before it bakes
  • 1/4 teaspoon dried oregano
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 lb ground beef (omit to make this a vegan recipe)
  • 1/2 cup rice uncooked and rinsed
  • 1/2 jar tomato sauce divided (12 ounces or 1.5 cups of sauce)
  • salt and pepper
  • 2 tablespoons mint
  • 2 tablespoons fresh parsley and basil

Instructions
 

  • Arrange tomatoes in the slow cooker bowl to ensure they fit. It should fit about 6 medium sized tomatoes but you can adjust depending on the size of your tomatoes). [Tip: Place your tomatoes upside down in the slow cooker so that the top of the tomato now becomes the bottom. They tend to stand up better this way, otherwise they are wobbly and unstable.]
  • Prepare the tomatoes by cutting off the tops and scooping out the insides of the tomatoes with a spoon. Arrange the tomatoes in the slow cooker.
  • Season the potatoes with salt, pepper and oregano and toss together. Arrange the potato wedges around the tomatoes.
  • In a saucepan, heat the olive oil over medium heat and add the onion. Saute until they begin to turn translucent. Add the garlic and saute for another minute or so.
  • Add the ground beef and brown it, breaking up any large pieces as it cooks.
  • Once the meat is browned, add the fresh herbs, rice, and half of the tomato sauce and simmer for 10-15 minutes.
  • Scoop the filling into the tomatoes and place the tomato tops back on top.
  • Drizzle the tomatoes with more olive oil (optional) and season the outsides with salt and pepper. Add the remaining tomato sauce.
  • Bake in the slow cooker on high for 4 hours or on low for 8 hours or until the tomatoes have softened the rice filling is cooked.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 328kcalCarbohydrates: 34gProtein: 11gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 27mgSodium: 306mgPotassium: 903mgFiber: 4gSugar: 6gVitamin A: 1342IUVitamin C: 36mgCalcium: 47mgIron: 2mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword crock pot, greek food, ground beef, rice, slow cooker, stuffed peppers, stuffed tomatoes
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