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Baked Stuffed Onions

Reviewed: Jan. 20, 2010
The onions took about 20 minutes to cook. There was too much filler and not enough meat to suit us. Next time I'll put in 1.5 times the meat, and half the rice and breadcrumbs. We had too much filling (maybe my onions were too small), I ended up assembling a freeform onion with the left over inner layers. I put some cheese on it for the last five minutes, and it added to the flavor. It works well with sweet Italian turkey sausage, but I had to add a tsp of olive oil to cook the onions and peppers, since it was low fat. We plan on making it again with the mentioned changes. Nice flavorful dish--we used it as a main course with some couscous.
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