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Baked Stuffed Onions
Submitted by: Kimber
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Makes 6 servings
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Prep Time: 10 Minutes
Cook Time: 30 Minutes
Average Rating:
*****
Not yet rated
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" You'll never look at onions the same way again! This wonderful side dish goes well with beef, pork or chicken, or it can be a geat little meal in itself! "
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| Ingredients |
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| 1/2 cup uncooked long-grain rice |
| 6 large Spanish onions, peeled |
| 1/2 pound spicy ground pork sausage |
| 1/4 cup chopped green bell pepper |
| 1 egg, beaten |
| 1/2 cup soft bread crumbs |
| 1/2 teaspoon dried oregano |
| 2 tablespoons chopped fresh parsley |
| 2 tablespoons butter, melted |
| 1/2 teaspoon paprika |
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| Directions |
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| 1 |
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish. |
| 2 |
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. |
| 3 |
Slice tops off of onions. Bring a large pot of salted water to a boil. Add onions and cook until tender but still firm, about 15 minutes. Drain, cool and remove centers of onions, leaving shell intact. Chop centers and reserve 1/2 cup of the chopped flesh. |
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Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. |
| 5 |
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. |
| 6 |
Combine melted butter and paprika; brush or spoon over onions. |
| 7 |
Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes. |
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