Savory Stuffed Onions Recipe With Ground Beef & Rice: Yes, Please! by 30Seconds Food

Love stuffed bell peppers? Stuffed squash? Stuffed zucchini? Do we have a stuffed vegetable recipe for you! This easy stuffed onion recipe is a unique alternative to the vegetables that are normally stuffed and baked. Full of ground beef and rice that's flavored with garlic, tomato paste and smoked paprika, this stuffed onions recipe is not lacking in tastiness.

You could use ground turkey, ground lamb or ground chicken instead of the ground beef. Be sure to check the water level as the onions bake to ensure the rice cooks and gets tender. Top the onions with shredded cheese at the end of baking if you're a cheese lover. (Who isn't?) Serve these beef and rice stuffed onions as a main dish with your favorite side dishes or as a side dish for a hearty meal.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour and 20 minutes
Servings: 5 to 6

Ingredients

• 5 - 6 medium onions
• 1 pound ground beef
• 1/3 cup rice
• 1 egg
• 4 cloves garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• chopped parsley, for garnish

Here's how to make it: 

1. Remove the paper from the outside of the onions and cut off the ends. Put the onions into a large pot and cover with water. Bring to a boil and cook until onions are just soft, about 15 minutes. Carefully remove the onions and let them cool. 
2. When cool enough to handle, carefully remove some inner rings of the onion to create a place to stuff in the center. Chop the onion that was removed. 
3. In a bowl, combine the ground beef, rice, egg, garlic, tomato paste, paprika and chopped leftover onion. Season with salt and pepper, to taste. Mix well. Fill the onion shells with the mixture and put into a greased baking dish. Add about 2 inches of water around the onions. 
4. Cover and bake in a preheated 375-degree F oven for about 40 minutes. Uncover and bake about 5 minutes more. (Check the water level as they bake; you may need to add more.) Sprinkle with chopped parsley. 

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