- 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
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
- In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- 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.
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
- 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.
- Combine melted butter and paprika; brush or spoon over onions.
- Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.
06/24/2019
recipepes.com
baked stuffed onions, recipe
PT15M
PT1H
5
455 calories