Rating: 3.89 stars
38 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4

Tastes best using Vidalia onions when in season.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.

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  • 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.

Nutrition Facts

542 calories; protein 14g; carbohydrates 30.6g; fat 41g; cholesterol 120.8mg; sodium 533.8mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
02/10/2007
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 then spooned the filling on top before baking. Turned out great. Highly recommend. Read More
(78)

Most helpful critical review

Rating: 3 stars
08/31/2007
It seemed like a lot of work but maybe I'm lazy. Took the onions a lot longer to cook enough to be able to dig the center out. Had to use a grapefruit knife. Was rather blah in flavor. Won't bother to try it again but if someone wanted to jazz it up a bit it's o.k. for a one time "impress" your company. I would buy smaller onions. Read More
(19)
38 Ratings
  • 5 star values: 16
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
02/09/2007
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 then spooned the filling on top before baking. Turned out great. Highly recommend. Read More
(78)
Rating: 4 stars
02/10/2009
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 wanted 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. Read More
(70)
Rating: 5 stars
07/28/2008
My parents went wild for these - especially my dad. I would keep the onions on the smaller side personally and the idea of melting one's fave cheese on top is a grand idea. Read More
(65)
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Rating: 5 stars
11/16/2002
I was looking for a recipe and found this one. It was delicious everyone at my office loved it. It was one of those dishes where you scream out for more! Mary Varacalle Read More
(32)
Rating: 5 stars
08/30/2005
This recipe was very good. My oldest son helped me prepare them and to my surprise all 3 of my children enjoyed them. I used hot sausage which didn't make them too hot and I used regular onions. I was concerned b/c I only had 2 really large ones. The smaller ones actually stayed together better and were the perfect size as a side dish! I think we would enjoy hot sauce mixed in with cheese on top! I'll try it next time! Thank you! Read More
(25)
Rating: 4 stars
08/11/2009
The stuffing is also good to make stuffed mushrooms Read More
(25)
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Rating: 5 stars
05/17/2008
The recipe was really good and I liked the recipe. Read More
(20)
Rating: 3 stars
08/31/2007
It seemed like a lot of work but maybe I'm lazy. Took the onions a lot longer to cook enough to be able to dig the center out. Had to use a grapefruit knife. Was rather blah in flavor. Won't bother to try it again but if someone wanted to jazz it up a bit it's o.k. for a one time "impress" your company. I would buy smaller onions. Read More
(19)
Rating: 4 stars
10/14/2005
I scaled this down to 2 servings and made it with 2 spicy hotdogs instead of pork sausage. The 2 onions I used were pretty huge so I ended up boiling them for about 30 mins. Husband liked it more than I did. I wasn't at all keen on the parsley. Read More
(16)