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Baked Stuffed Onions Recipe
|Spanish onions||6 Large|
|Hot bulk pork sausage||1⁄2 Pound|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Cooked rice||1 Cup (16 tbs)|
|Soft breadcrumbs||1⁄2 Cup (8 tbs)|
|Dried whole oregano||1⁄2 Teaspoon|
|Chopped fresh parsley||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1715 Calories from Fat 471
% Daily Value*
Total Fat 53 g81.8%
Saturated Fat 28.2 g140.9%
Trans Fat 0 g
Cholesterol 596 mg
Sodium 1400.5 mg58.4%
Total Carbohydrates 251 g83.7%
Dietary Fiber 36.5 g145.8%
Sugars 86.2 g
Protein 71 g141.7%
Vitamin A 103.5% Vitamin C 347.7%
Calcium 59.2% Iron 66.5%
*Based on a 2000 Calorie diet
Cook onions in boiling salted water 12 to 15 minutes or until tender but not mushy.
Remove center of onions, leaving shells intact; chop onion centers, and reserve 1/2 cup.
Cook sausage in a large skillet until browned, stirring to crumble; drain, reserving pan drippings.
Saute green pepper and reserved 1/2 cup onion in drippings until tender.
Combine sausage, sauteed vegetables, egg, rice, breadcrumbs, oregano, and parsley.
Fill onion shells with sausage mixture; place in a lightly greased shallow pan.
Combine butter and paprika; brush on onions.
Cover and bake at 400° for 15 minutes.
Uncover and bake an additional 5 minutes.