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Baked Stuffed Onions - Sl 6/83 Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D
    MineralsCopper, Fluorine, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 lg Spanish onions

    2. 1/2 lb Hot bulk pork sausage

    3. 1/4 c Green pepper; chopped

    4. 1 ea Egg; beaten

    5. 1 c Rice; cooked

    6. 1/2 c Soft breadcrumbs

    7. 1/2 ts Dried whole oregano

    8. 2 tb Fresh parsley; chopped

    9. 2 tb Butter or margarine; melted

    10. 1/2 ts Paprika

    Instructions Jump to Ingredients ↑

    1. Peel onions and cut a slice from top.

    2. Cook onions in boiling salted water 12 minutes or until tender but not mushy.

    3. Cool.

    4. Remove center of onions, leaving shells intact; chop onion centers, and reserve 1/2 cup.

    5. Cook sausage until browned, stirring to crumble; drain, reserving pan drippings.

    6. Saute green pepper and reserved 1/2 cup onion in drippings until tender.

    7. Combine sausage, sauteed vegetables, egg, rice, breadcrumbs, oregano, and parsley.

    8. Fill onion shells with sausage mixture; place in a greased shallow pan.

    9. Combine butter and paprika; brush on onions.

    10. Cover and bake at 400F for 15 minutes.

    11. Uncover and bake an additional 5 minutes.

    12. Yield: 6 servings.

    13. From Jean Pashby of Tennessee, in June, 1983 "Southern Living".

    14. Typos by Jeff Pruett.

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