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Greek Stuffed tomato on a white plate with mint leaves.
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4.96 from 21 votes

Paleo Greek Stuffed Tomatoes (Gemista)

Fresh, juicy and loaded with flavor, these Greek Stuffed Tomatoes (or Gemista) are the perfect healthy comfort food. Naturally paleo, whole 30 and vegan!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Paleo
Cuisine: Greek
Keyword: gemista, greek, paleo, stuffed, stuffed tomatoes, tomato, tomatoes, vegan, vegetarian, whole 30, yemista, Γεμιστά
Servings: 4 people
Calories: 270kcal
Author: Bethany Galloway

Ingredients

  • 8 beef tomatoes large tomatoes, see notes*
  • 1 tbsp olive oil
  • 2 small red onions or 1 large
  • 2 garlic cloves
  • 600 g cauliflower rice about 6 cups
  • 480 ml juice from the beef tomatoes 2 cups, see notes**
  • 2 tbsp fresh dill
  • 2 tbsp fresh mint
  • 2 tbsp parsley
  • 35 g pine nuts 1/4 cup
  • 70 g raisins 1/2 cup
  • 1 tsp salt
  • 6 g nutritional yeast 1/8 cup

Instructions

  • Cut off the tomatoes' tops and carefully scoop out the flesh with a spoon. Keep the lids and scooped-out flesh separately.
    A tray of stuffed tomatoes sitting on top of a cutting board.
  • Blend the scooped-out flesh of the tomatoes until smooth. Set aside.
  • Heat oil in pan.
  • Sauté onions for 3 minutes.
    Paleo Greek stuffed tomatoes cooked in a frying pan with onions and garlic.
  • Add garlic and sauté for another 2 minutes.
  • Add riced cauliflower and tomato juice. Stir until combined.
    A paleo frying pan with greek sauce on it.
  • Add dill, mint, parsley, pine nuts, raisins and salt.
    A person stirs a pan of paleo Greek stuffed tomatoes on a stove.
  • Stir until well combined.
  • Simmer for 5 minutes. Adjust seasoning if necessary.
  • Add nutritional yeast and stir.
    A paleo-inspired frying pan filled with rice, vegetables, and Greek-style stuffed tomatoes.
  • Scoop into tomatoes and put tops back on.
    A person is holding a frying pan with stuffed tomatoes in it.
  • Place tomatoes in baking tray.
    Four paleo Greek stuffed tomatoes in a baking pan.
  • Bake at 200°C/390°F for 45 minutes.

Notes

* Beef tomatoes/buffalo tomatoes, basically, the larger the better! This will also work with medium sized tomatoes if you can't find large ones.
**save the tomato flesh/seeds when you remove it in step one, blend it and this will be your tomato juice.

Nutrition

Serving: 1grams | Calories: 270kcal | Carbohydrates: 41g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 385mg | Fiber: 10g | Sugar: 25g