Ingredients
Scale
- 4–6 large yellow onions
- 1 lb (450g) lean ground beef (or lamb)
- 1/2 cup uncooked short-grain rice
- 1/4 cup finely chopped fresh dill
- 1/4 cup finely chopped fresh parsley
- 1 (14.5 oz / 400g) can crushed tomatoes
- 1/4 cup extra virgin olive oil, plus 2 tablespoons
- 1 large lemon, juiced
Instructions
- Step 1: Prepare the Onions
- Step 2: Create the Flavorful Filling
- Step 3: Stuff and Arrange the Onions
- Step 4: Prepare and Pour the Cooking Liquid
- Step 5: Bake to Perfection
Notes
- Leftover stuffed onions are delightful! Store them in an airtight container in the fridge for up to 3-4 days to savor later.
- For best results, gently warm individual onions in the oven at 325°F (160°C) until heated through, perhaps with a splash of water, or use the microwave for speed, covering lightly.
- Serve these flavorful stuffed onions with a fresh green salad or a dollop of creamy Greek yogurt on the side; a slice of crusty bread is perfect for soaking up the delicious tomato-lemon sauce.
- When scooping out the onion centers, be careful not to puncture the outer layers; finely chop and add any usable onion scraps to your filling for extra flavor and to minimize waste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 medium stuffed onions
- Calories: 485
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Trans Fat: 0g
- Protein: 12g