Stuffed Onions

By RoketJSquerl

There are so many ingredients that can be used to stuff the onion shells. That makes this recipe very versatile. You can substitute the meat for beans or other vegetables like zucchini or corn to make a vegetarian version. I served it as the main dish, but it can also be a side dish at dinner or even make a great and nutritious lunch. The possibilities are endless.

Ingredients

• 4 Onions (the Size Will Depend on Your Appetite and You Can Go With White or Red Onions)
• 3 Garlic Cloves, chopped
• 1/2 Pound Mexican Chorizo
• 1/2 Pound Ground Meat
• 1 Jalapeno Pepper, veined, seeded and chopped
• 2 Large Eggs
• 1 Tsp Oregano
• 1 Tsp Parsley Flakes
• Salt and Pepper to Taste
• Parmesan Cheese

Details

Servings 4
Adapted from whatscooking.us

Preparation

Step 1

Pre-heat oven to 350°F (175°C) Cut about ½” of the onion tops and trim just enough from the bottom so they can stand upright. With an ice cream scoop or spoon, scoop out the layers of the onion leaving just a few of the outer layers. Reserve the scooped out onion. Chop about 2/3 of the scooped out onion and sautee in a large skillet in olive oil. Add chorizo and ground meat and cook until brown over medium heat. Add jalapeno, mix well and remove from heat. In a large bowl whisk eggs and spices together. Add cooked meat and mix well. Spoon meat into the onion shells and put on a baking sheet. Bake for about 30 minutes and let them rest for a couple of minutes before serving. Sprinkle parmesan cheese and serve with rice, mashed potatoes or any other side dish and enjoy!