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Vegetable-Stuffed Baked Onions

 Vegetable-Stuffed Baked Onions
Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. My mother often pulled out this recipe when company was coming.
8-10 ServingsPrep: 25 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • Drain onion shells; fill each with about 1/3 cup vegetable mixture.

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Vegetable-Stuffed Baked Onions (continued)

Directions (continued)

  • Place in an ungreased shallow 3-qt. baking dish. Pour broth over
  • onions. Cover and bake at 350° for 45-50 minutes or until heated
  • through. Yield: 8-10 servings.
Nutritional Facts: 1 stuffed onion equals 155 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 561 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.