Vegetable Stuffed Baked Onions

Stuffed with carrots, red pepper, diced bacon and bread crumbs, these elegant baked onions will dress up any special-occasion meal. This is a good recipe to pull out when company is coming.


8 to 10 servings


8 to 10 medium onions, peeled
4 bacon strips, diced
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 beef broth


Preheat oven to 350°F (177°C).

Cut 1/2 inch off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-inch shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8 to 10 minutes.

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 drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon.

Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-quart baking dish. Pour broth over onions.

Cover and bake for 45 to 50 minutes or until heated through.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 45 minutes

Nutritional Information

1 stuffed onion equals 155 calories, 9 g fat (4 g saturated fat), 15 mg cholesterol, 561 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.

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