Spring Stuffed Onions

By Lv2Cook

Ingredients

• 6 large Vidalias or other sweet onions (about 1 pound each)
• Cooking spray
• 1/2 teaspoon salt divided
• 1/4 teaspoon pepper divided
• 1 1/2 cups water
• 1 tablespoon extra-virgin olive oil
• 1 cup uncooked bulgur or cracked wheat
• 1 cup cubed, seeded, peeled cucumber
• 1 cup finely chopped fresh parsley
• 1/2 cup minced red onion
• 1/2 cup diced, seeded tomato
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice
• 1 (16-ounce) can cannellini beans or other white beans rinsed and drained

Preparation

Step 1

Preheat oven to 475º.

Peel onions; cut 1/2 inch off top and bottom of onions. Place onions in a 13 × 9-inch baking dish coated with cooking spray; lightly coat onions with cooking spray. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions. Bake at 475º for 40 minutes or until golden. Cool to room temperature. Remove and discard core from each onion, leaving a 1-inch-thick shell.

Combine water and oil in a saucepan; bring to boil. Pour over bulgur in a large bowl; cover and let stand 30 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, cucumber, and remaining ingredients. Spoon 1 cup bulgur mixture into each onion.