Recipes Peter's Baked Stuffed Onions 4.0 (37) 29 Reviews 3 Photos Tastes best using Vidalia onions when in season. Recipe by Suzanne Cook Published on March 21, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients ½ cup uncooked white rice 6 large Vidalia onions ¾ pound ground spicy pork sausage ¼ cup chopped green bell pepper 1 egg, beaten 1 (8 ounce) package cream cheese, softened ½ teaspoon dried oregano 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted ½ teaspoon paprika Directions 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. I Made It Print Nutrition Facts (per serving) 542 Calories 41g Fat 31g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 542 % Daily Value * Total Fat 41g 53% Saturated Fat 19g 96% Cholesterol 121mg 40% Sodium 534mg 23% Total Carbohydrate 31g 11% Dietary Fiber 3g 9% Total Sugars 8g Protein 14g Vitamin C 16mg 78% Calcium 88mg 7% Iron 2mg 12% Potassium 462mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved