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Discussion Starter · #1 ·
Peter's Baked Stuffed Onions (courtesy of

1/2 cup uncooked white rice
6 large Vidalia onions
3/4 pound ground spicy pork sausage
1/4 cup chopped green bell pepper
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley (or dry crushed but use less)
2 tablespoons butter, melted
1/2 teaspoon paprika

-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.

I see a few things that can easily be altered like using minute rice instead of reg white rice. No need to only use sausage when really ANY meat will do.

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