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Greek Stuffed Onions

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  • Author: grace
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian (can be made vegan)

Description

A delightful dish featuring tender onions stuffed with a savory mix of ground beef or lentils, aromatic herbs, and fluffy rice, all enveloped in a rich tomato sauce.

Ingredients

Scale
  • 4 medium Yellow Onions (oval-shaped)
  • 1 lb Ground Beef (or substitute with lentils or mushrooms)
  • 1/4 cup Fresh Parsley (chopped)
  • 1 cup Short Grain or Arborio Rice (soaked beforehand)
  • 2 cloves Garlic (minced)
  • 1 cup Grated Tomato
  • 2 tbsp Tomato Paste
  • 2 tbsp Lemon Juice
  • 1/4 cup Fresh Chopped Mint
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Chicken Stock Paste (or vegetable stock)
  • 1 tsp Dried Oregano
  • 1 can Canned Roma or Whole Tomatoes
  • 1 cup Water

Instructions

  1. Start by trimming the tops and bottoms of your onions to create a stable base.
  2. Bring salted water to a boil in a large pot and add the onions. Boil for 10-15 minutes. Once softened, let them cool down to handle.
  3. Blend the canned tomatoes and water together with tomato paste, lemon juice, salt, and pepper until smooth and well combined.
  4. In a skillet over medium heat, drizzle olive oil to sauté diced onion and garlic until fragrant, approximately 3 minutes.
  5. Add in your ground beef (or lentils/mushrooms) and cook until nicely browned.
  6. Stir in the grated tomato, tomato paste, soaked rice, lemon juice, parsley, mint, and spices. Simmer the mixture for 8-10 minutes, allowing all the flavors to come together beautifully.
  7. Gently separate the cooked onion layers, taking care not to tear them. Aim for a minimum of three layers per onion.
  8. Fill each layer carefully with 2 tablespoons of the filling mixture, ensuring they are packed but not overly tight to allow for expansion.
  9. Preheat your oven to 425°F (220°C).
  10. In a baking dish, pour a layer of tomato sauce, place the stuffed onions on top, and then pour the remaining sauce over them. Cover tightly with foil.
  11. Bake for about 30 minutes, then uncover and bake for another 25-30 minutes until the onions are golden and soft.
  12. Garnish with fresh parsley on top before serving. Enjoy your Greek Stuffed Onions hot.

Notes

Make-ahead tips: Prepare the filling and sauce the day before and store them separately. On the day you plan to serve, simply stuff the onions and bake for fresh, warm goodness.

Nutrition

  • Serving Size: 1 stuffed onion
  • Calories: 320
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 40mg

Find it online: https://recipecravings.net/greek-stuffed-onions/