Peter's Baked Stuffed Onions Recipe - Allrecipes.com
Peter's Baked Stuffed Onions Recipe
  • READY IN 50 mins

Peter's Baked Stuffed Onions

Recipe by  

"Tastes best using Vidalia onions when in season."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 20 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

 
Most Helpful Critical Review
Aug 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.

 
Feb 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.

 
Jul 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.

 
Nov 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

 
Aug 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!

 
Aug 11, 2009

The stuffing is also good to make stuffed mushrooms

 
May 16, 2008

The recipe was really good and I liked the recipe.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 41 g
  • 63%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 534 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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