baked stuffed onions

Ingredients

• Servings: 6
• 1/2 cup uncooked long-grain rice
• 6 large spanish onions, peeled
• 1/2 pound spicy ground lamb sausage
• 1/4 cup chopped green bell pepper
• 1 egg, beaten
• 1/2 cup soft bread crumbs
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• 2 tablespoons butter, melted
• 1/2 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a shallow baking dish.
• in a saucepan bring 1 cup water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• slice tops off of onions. bring a large pot of salted water to a boil. add onions and cook until tender but still firm, about 15 minutes. drain, cool and remove centers of onions, leaving shell intact. chop centers and reserve 1/2 cup of the chopped flesh.
• place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, crumble and set aside.
• in the reserved drippings saute green pepper and reserved 1/2 cup chopped onion until tender. combine with sausage, egg, cooked rice, bread crumbs, oregano and parsley. spoon mixture into onion shells and place in prepared dish.
• combine melted butter and paprika; brush or spoon over onions.
• bake in preheated oven, covered, for 15 minutes. uncover and bake an additional 5 minutes.