Baked Stuffed Vidalia Onions
From lillyann 17 years ago
- 20 minutes to make
- Serves 6
Vidalia onions are stuffed with a mixture of rice, sausage, bell pepper, cream cheese and herbs, and baked. Onions are often seen as only being a base ingredient to stews and casseroles. However, when baked they can make a delicious side dish!
Ingredients
- 1/2 cup uncooked white rice shopping list
- 6 large vidalia onions shopping list
- 3/4 pound ground spicy pork sausage shopping list
- 1/4 cup chopped green bell pepper shopping list
- 1 egg, beaten shopping list
- 1 (8 ounce) package cream cheese, softened shopping list
- 1/2 teaspoon dried oregano shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 2 tablespoons butter, melted shopping list
- 1/2 teaspoon paprika shopping list
How to make it
- 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.
- 5. Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.
The Rating
Reviewed by 12 people-
I love baked onions. Add some sausage and what could go wrong? Nothing I'd say!
sporadiccook
in Phoenix loved it
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These look FABULOUS! Will definitely have to try. You have my five.
fizzle3nat
in Waterville loved it
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We loved this! As I used extra-large onions, I had plenty of stuffing left over - so next day I scrambled it in a pan with an additional 2 eggs, and we ate it with toast. I was wondering if using 4oz of the cream cheese with some Monterey or Pepper...more
sweetwords
in Raleigh loved it
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