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Stuffed Onions

Heart.Foods's picture
Ingredients
  Onions 6 Medium, peeled
  Low sodium corn oil margarine 1 Tablespoon, melted
  Low sodium corn oil margarine 3 Tablespoon
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Ground sage 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄8 Teaspoon
  Chopped fresh parsley 1 Tablespoon
  Fine dry low sodium bread crumbs 1 Cup (16 tbs)
  Chopped unsalted walnuts 1⁄4 Cup (4 tbs)
  Reduced fat low sodium cheese 1⁄4 Cup (4 tbs), cubed
Directions

1. Preheat oven to 350°F.
2. Cut a thin slice of onion from each end.
3. Pierce each onion from top through center several times with a fork. Place upright, side-by-side (should fit snugly) in a saucepan and cover with water. Cover and simmer 30 minutes or until onions are tender but not soft. Drain.
4. When onions are cool, scoop out centers and set aside.
5. Brush cooked onions with 1 tablespoon melted margarine.
6. Saute celery, green pepper, and chopped onion centers in remaining margarine until celery is tender. Stir in sage, garlic, pepper, parsley, and bread crumbs.
7. Remove from heat and add nuts and cheese.
8. Spoon mixture into onion cups and bake for 20 minutes.

Recipe Summary

Difficulty Level: 
Better Buy
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Onion

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