Kraft Coupons Stuffed Recipes > Stuffed Vegetables >
| | Stuffed Baked Onions
4 large onions
1 cup of soft bread crumbs
1/2 cup of chopped tomatoes
1/4 cup of chopped sweet red peppers
1/4 cup of chopped celery
1/4 cup of raisins
2 tablespoons of balsamic vinegar
1/2 teaspoon of dried oregano
1/3 cup of chicken stock
1 tablespoon of olive oil
Preheat the oven to 375ºF. Bring a large pot of water to a boil over high heat. Peel the onions and slice 1/2-inchoff the top of each. Place in the pot. Cover and cook for 3 minutes, or until just slightly softened. Drain in a colander. Let stand until cool enough to handle. With a sharp knife or melon baller, scoop the interior from each onion, leaving a 1-inch shell. Reserve the center portions for another use. In a medium bowl, combine the bread crumbs, tomatoes, peppers, celery, raisins, vinegar, and oregano. Stuff into the onion cavities. Place the onions in an 8 X 8-inch baking dish. Pour the stock around the onions. Drizzle with the oil. Cover and bake for 1 hour, or until the onions are soft. Check by inserting the tip of a sharp knife into 1 onion. Serves 4. |
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