Peter's Baked Stuffed Onions

Peter's Baked Stuffed Onions

Suzanne Cook

"Tastes best using Vidalia onions when in season."
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Ingredients

50 m servings 542 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 41 g
  • 63%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

Read all reviews 29
  1. 37 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 b...

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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 ...

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 ...

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.

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

The stuffing is also good to make stuffed mushrooms

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 onion...

The recipe was really good and I liked the recipe.

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 b...

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 m...

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