Baked Stuffed Onions
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 large
Onion (spanish, peeled)1 cup
Bread Crumb (soft)1 tsp
Oregano (dried)2 tbsps
Parsley (chopped fresh)2 tbsps
Butter (melted)1 tsp
PaprikaDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Lightly grease a shallow baking dish
3
In a saucepan bring 1 cup water to a boil
4
Add rice and stir
5
Reduce heat, cover and simmer for 20 minutes
6
Slice tops off of onions
7
Bring a large pot of salted water to a boil
8
Add onions and cook until tender but still firm, about 15 minutes
9
Drain, cool and remove centers of onions, leaving shell intact
10
Chop centers and reserve 1/2 cup of the chopped flesh
11
Place sausage in a large, deep skillet
12
Cook over medium high heat until evenly brown
13
Drain, reserving drippings, crumble and set aside
14
In the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender
15
Combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley
16
Spoon mixture into onion shells and place in prepared dish
17
Combine melted butter and paprika; brush or spoon over onions
18
Bake in preheated oven, covered, for 15 minutes
19
Uncover and bake an additional 5 minutes