Peter's Baked Stuffed Onions26 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“Tastes best using Vidalia onions when in season.” - by Suzanne Cook
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
- In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
- Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
Amount Per Serving (6 total)
- 542 cal
- 41 g
- 30.6 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"This recipe tastes great!! I steamed onions in Microwave steamer instead of boiling them (faster). Also, since they weren't very big, I cut them in half and laid them in the bottom of the pan and th..." See moreen spooned the filling on top before baking. Turned out great. Highly recommend."
"I made these for my boyfriend's birthday, and he loved them. I thought they tasted good, but weren't worth the effort. I added some other veggies (celery and mushrooms) to the stuffing because I want..." See moreed to use them up, but even if I subtract the time it took me to chop those, the prep/cook time for this dish is way underestimated. I did most of the work the night before, and by the time I washed/chopped the pepper and parsley, cooked the sausage and rice, cleaned, boiled, separated, and chopped the onions, then mixed and stuffed them, it took me almost 2 hours. That's not even including melting the butter and baking them the next day. I recommend getting really big onions. When I boiled mine, I had to discard the first one or two layers because they were too mushy. I don't think I boiled them too long either, bc the inner layers were still pretty firm and it was hard to pop them out without tearing the outer layers. The flavors and instructions in this recipe are great, as far as stuffed onions go, but I just don't think the concept of stuffed onions is worth the effort."
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