Recipe By Suzanne Cook
Published Mar 21st
Peter’s Baked Stuffed Onions
Prep 30m Cook 20m Additional - Ready In 50m
Servings 6 servings Calories 542

Tastes best using Vidalia onions when in season.

Recipe Ingredients

  • ½ cup uncooked white rice
  • 6 large Vidalia onions
  • ¾ pound ground spicy pork sausage
  • ¼ cup chopped green bell pepper
  • 1 egg, beaten
  • 1 (8 ounce) package cream cheese, softened
  • ½ teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons butter, melted
  • ½ teaspoon paprika

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. 2 In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
  3. 3 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
  4. 4 In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.
  5. 5 Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

Nutrition Facts

  • Calories 542
  • Carbohydrate 30.6 g
  • Cholesterol 120.8 mg
  • Fat 41 g
  • Fiber 2.6 g
  • Protein 14 g
  • Saturated Fat 19.2 g
  • Sodium 533.8 mg
  • Sugar 7.5 g


  1. The stuffing is also good to make stuffed mushrooms
  2. I made these for my boyfriend's birthday and he loved them. I thought they tasted good but weren't worth the effort. I added some other veggies (celery and mushrooms) to the stuffing because I wanted to use them up but even if I subtract the time it took me to chop those the prep/cook time - Read more ...
  3. My parents went wild for these - especially my dad. I would keep the onions on the smaller side personally and the idea of melting one's fave cheese on top is a grand idea.
  4. The recipe was really good and I liked the recipe.
  5. It seemed like a lot of work but maybe I'm lazy. Took the onions a lot longer to cook enough to be able to dig the center out. Had to use a grapefruit knife. Was rather blah in flavor. Won't bother to try it again but if someone wanted to jazz it up a bit - Read more ...
  6. This recipe tastes great!! I steamed onions in Microwave steamer instead of boiling them (faster). Also, since they weren't very big, I cut them in half and laid them in the bottom of the pan and then spooned the filling on top before baking. Turned out great. Highly recommend.
  7. I scaled this down to 2 servings and made it with 2 spicy hotdogs instead of pork sausage. The 2 onions I used were pretty huge so I ended up boiling them for about 30 mins. Husband liked it more than I did. I wasn't at all keen on the parsley.
  8. This recipe was very good. My oldest son helped me prepare them and to my surprise all 3 of my children enjoyed them. I used hot sausage which didn't make them too hot and I used regular onions. I was concerned b/c I only had 2 really large ones. The smaller ones actually stayed together - Read more ...
  9. I was looking for a recipe and found this one. It was delicious everyone at my office loved it. It was one of those dishes where you scream out for more! Mary Varacalle