Recipe by Suzanne Cook
"Tastes best using Vidalia onions when in season."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked white rice
ground spicy pork sausage
chopped green bell pepper
1 (8 ounce) package
cream cheese, softened
chopped fresh parsley
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.
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.
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.
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
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!
The stuffing is also good to make stuffed mushrooms
The recipe was really good and I liked the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Peter's Baked Stuffed Onions
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 369
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a puff pastry wrapped cheese appetizer.
This simple technique makes stuffed peppers even more delicious.
See a sensational shortcut method for making baby-back ribs.