PETER'S BAKED STUFFED ONIONS

Peter's Baked Stuffed Onions image

Tastes best using Vidalia onions when in season.

Provided by Suzanne Cook

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup uncooked white rice
6 large Vidalia onions
¾ pound ground spicy pork sausage
¼ cup chopped green bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted
½ teaspoon paprika

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
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.
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.
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.
Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

Nutrition Facts : Calories 542 calories, Carbohydrate 30.6 g, Cholesterol 120.8 mg, Fat 41 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 19.2 g, Sodium 533.8 mg, Sugar 7.5 g