Stuffed Tomatoes (Greek Style) Recipe

I reimagined classic gemista as low carb stuffed tomatoes with cauliflower rice and seasoned beef, a simple healthy take that’s bound to pique your curiosity.

I make these Gemista because they look like something you’d order at a taverna but they are shockingly easy. I stuff ripe tomatoes with cauliflower rice and ground beef, slide them into a hot oven and let the flavors come together while I pretend I’m doing something fancy.

If you’ve ever searched Greek Stuffed Tomatoes Recipes you know there are a million versions, but this one cuts the carbs so you can actually answer Are Tomatoes Keto Friendly and feel proud to say yes. They’re bright, a little unexpected, and somehow dinner that both adults and picky eaters fight over.

Ingredients

• Tomatoes: juicy, low calorie, rich in vitamin C and lycopene, add slight acidity and freshness.
• Cauliflower rice: high fiber, low carb, adds bulk and subtle nutty flavor, keeps it light.
• Ground beef: main protein source, iron rich, makes dish hearty but higher in fat.
• Onion: gives sweet savory depth when cooked, contains antioxidants, adds natural sweetness.
• Garlic: punchy flavor, antimicrobial reputation, tiny calories, boosts savory umami notes.
• Olive oil: healthy fats, heart friendly, adds silkiness and helps flavors bloom.
• Herbs: parsley or basil or mint, fresh bright notes, vitamins, cut richness, smell amazing.
• Feta or mozzarella: adds saltiness or creamy melt, boosts protein and calcium, optional.

Ingredient Quantities

• 6 large firm tomatoes (about 2 1/2 to 3 lb)
• 1 small head cauliflower, riced, about 3 cups cauliflower rice (more or less)
• 1 lb (450 g) ground beef (85% lean is fine)
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 large egg, beaten (optional, helps bind)
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh basil or mint, your choice
• 1 tsp dried oregano
• 1/2 cup chicken or beef broth
• 1/2 tsp ground cinnamon (optional, for a hint of warmth)
• Salt and freshly ground black pepper, to taste
• 1/2 cup crumbled feta or shredded mozzarella for topping (optional)

How to Make this

1. Preheat oven to 375°F (190°C). Slice off the tops of the tomatoes and carefully scoop out the pulp and seeds into a bowl, leaving a 1/2 inch thick shell; sprinkle a little salt inside and set upside down on paper towels to drain for 10 minutes.

2. Chop the reserved tomato pulp and set aside. If the tomato shells wobble, trim a tiny bit off the bottom so they sit flat.

3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4 to 5 minutes, then add the minced garlic and cook another minute.

4. Add the ground beef to the skillet and brown, breaking it up with a spoon, until no pink remains. Season with 1 teaspoon dried oregano, 1/2 teaspoon cinnamon if using, salt and pepper to taste.

5. Stir in the cauliflower rice, tomato paste, chopped reserved tomato pulp, and 1/2 cup broth. Cook until the cauliflower softens and the mixture is mostly absorbed, about 6 to 8 minutes. Taste and adjust seasoning.

6. Remove the skillet from heat. Stir in the beaten egg if using, chopped parsley, and the chopped basil or mint. The egg helps bind but is optional. Let the filling cool just a bit so it holds together when spooned.

7. Spoon the filling tightly into each tomato, pressing down so they’re well packed. Place the stuffed tomatoes in a baking dish close together so they support each other, and pour any remaining broth into the bottom of the dish to keep them moist.

8. Cover the dish with foil and bake for about 30 to 35 minutes until the tomatoes are tender and filling is heated through. Remove the foil, sprinkle tops with crumbled feta or shredded mozzarella if using, and bake uncovered another 10 to 15 minutes until cheese melts and gets golden.

9. Let the tomatoes rest 5 minutes before serving, garnish with extra parsley or basil, and enjoy warm.

Equipment Needed

1. Large oven safe baking dish, about 9 by 13 inches
2. Large skillet or frying pan, 10 to 12 inch
3. Mixing bowl for the tomato pulp and filling
4. Chef knife for chopping and trimming tomatoes
5. Cutting board
6. Wooden spoon or spatula for browning and stirring
7. Measuring cups and spoons
8. Spoon or melon baller for scooping tomato cores, plus paper towels and aluminum foil for draining and baking

FAQ

Stuffed Tomatoes (Greek Style) Recipe Substitutions and Variations

• Ground beef: swap with ground lamb for a more authentic Greek taste, or ground turkey for a leaner option (reduce added salt if using turkey)
• Cauliflower rice: use cooked short grain rice, quinoa, or bulgur if you want the classic texture and chew
• Chicken or beef broth: vegetable broth is an easy 1 to 1 swap, or dissolve 1/2 tsp bouillon in 1/2 cup hot water if you dont have stock
• Feta or mozzarella topping: try crumbled goat cheese or ricotta for tangy creaminess, or grated parmesan for a salty, savory finish (cut back on added salt)

Pro Tips

1) Pick tomatoes that are firm not mushy, but ripe enough to taste good. If your shells feel floppy trim a tiny bit off the bottom so they sit flat, and always let them drain well so the filling wont get soggy.

2) Dry the cauliflower rice really well. Squeeze it in a towel or cook it a bit longer in the pan till most moisture evaporates, otherwise the filling turns watery and the tomatoes collapse.

3) Brown the beef properly, dont rush it. Let it get some color before breaking it up, that caramelization adds a lot of flavor. A tiny pinch of sugar or a splash of soy or Worcestershire while cooking will boost the savory taste if it seems flat.

4) Pack the filling tight and let the stuffed tomatoes rest before serving. Pressing them in helps them hold their shape, and the short rest time lets juices reabsorb so the filling isnt falling apart. If you want a golden top, add the cheese late and broil quickly, keep an eye on it so it doesnt burn.