Peter's Baked Stuffed Onions

4.0
(37)

Tastes best using Vidalia onions when in season.

3
3
3
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings

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

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 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. 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.

  3. 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.

  4. 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.

  5. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

Nutrition Facts (per serving)

542 Calories
41g Fat
31g Carbs
14g Protein
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.