Vegetable-Stuffed Baked Onions Recipe

Name: Vegetable-Stuffed Baked Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 10 medium onions, peeled; 4 bacon strips, diced; 3/4 cup finely chopped carrots; 1/2 cup finely chopped sweet red pepper; 1-1/2 cups soft bread crumbs; 1/3 cup minced fresh parsley; 3 tablespoons butter, melted; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 3/4 cup beef broth

Servings: persons

8 to 10 medium onions, peeled
4 bacon strips, diced
3/4 cup finely chopped carrots
1/2 cup finely chopped sweet red pepper
1-1/2 cups soft bread crumbs
1/3 cup minced fresh parsley
3 tablespoons butter, melted
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 cup beef broth

1
Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes.
2
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon.
3
Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350u00b0 for 45-50 minutes or until heated through.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 to 10 medium onions, peeled, 4 bacon strips, diced, 3/4 cup finely chopped carrots, 1/2 cup finely chopped sweet red pepper, and more.

Yes, Vegetable-Stuffed Baked Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable-Stuffed Baked Onions

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