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Stuffed Onions


A twist on stuffed peppers.

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  • 8 medium onion, peeled
  • 4 bacon strips, diced (fake bacon also works)
  • 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 chicken broth (no-chicken broth works)


Servings 8
Preparation time 25mins
Cooking time 70mins
Adapted from


Step 1

1. 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 1/2 cup aside (discarding remaining onion or save for another use). Place onion shells in a Dutch oven or large saucepan and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes.
2. 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 dripping for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and bacon.
3. Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350 degrees F for 45-50 minutes or until heated through.


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