Stuffed Onions with Meat and Rice
Stuffed onions with meat and rice are tender, hollowed onion halves layered with a savory filling of ground meat, rice, mushrooms, and tomatoes, then baked in marinara sauce until bubbly and golden.
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Stuffed onions with meat and rice are tender, hollowed onion halves layered with a savory filling of ground meat, rice, mushrooms, and tomatoes, then baked in marinara sauce until bubbly and golden.
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Peel the onions and place them whole into a large pot of boiling water. Boil until the layers are tender and begin to separate easily.
While the onions are boiling, brown the ground meat in a large skillet or pan.
To the browned meat, add the chopped parsley, chopped tomatoes, and sautéed mushrooms.
Stir in the uncooked white rice and 1 cup of the marinara sauce.
Mix all the filling ingredients together thoroughly and season with salt and pepper to taste.
Once the onions are tender, remove them from the water and let them cool enough to handle. Carefully separate the onion layers to create individual 'cups'.
Using a spoon or ice cream scoop, fill each onion layer with the meat and rice mixture, packing it in tightly.
Arrange the stuffed onions snugly in a large, oven-safe pan or Dutch oven.
Pour the remaining 2 cups of marinara sauce over and around the stuffed onions.
Cover the pan with aluminum foil and then the lid. Bake in a preheated oven at 375°F for about 30 minutes.
After baking, you can optionally place the pan under the broiler for a few minutes to get the tops of the onions crispy and browned.
Serve hot, spooning extra sauce from the pan over the top.
Store covered in the refrigerator for up to 4 days. Reheat in a 350°F oven, covered with foil, for 15–20 minutes until warmed through.
baking dish · spoon for scooping onion centers
Yes. Assemble the onions, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.
The onions should be tender when pierced with a knife, and the marinara sauce should bubble around the edges. Bake until golden on top, approximately 40–50 minutes.
Beef, pork, or a combination of both work well. Ground turkey or lamb are also suitable alternatives.
Yes. Use 2 cups cooked rice instead of 1 cup uncooked, and reduce the baking time by 10–15 minutes, as the filling will require less time to cook through.
Refrigerate in an airtight container for up to 4 days. Reheat in a 350°F oven for 15–20 minutes, covered with foil to prevent drying.
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