Baked Stuffed Onions

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.

2. 2

   In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

3. 3

   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.

4. 4

   Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.

5. 5

   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.

6. 6

   Combine melted butter and paprika; brush or spoon over onions.

7. 7

   Bake in preheated oven, covered, for 15 minutes. Uncover and bake an additional 5 minutes.

* Per serving · 4 servings · Values may vary.