Title: Baked Stuffed Onions - Sl 6/83
Categories: Side Vegetable Southern
Yield: 6 Servings

6	lg	Spanish onions
1/2	lb	Hot bulk pork sausage
1/4	c	Green pepper; chopped
1		Egg; beaten
1	c	Rice; cooked
1/2	c	Soft breadcrumbs
1/2	ts	Dried whole oregano
2	tb	Fresh parsley; chopped
2	tb	Butter or margarine; melted
1/2	ts	Paprika

Peel onions and cut a slice from top. Cook onions in boiling salted water 12 minutes or until tender but not mushy. Cool. Remove center of onions, leaving shells intact; chop onion centers, and reserve 1/2 cup. Cook sausage until browned, stirring to crumble; drain, reserving pan drippings. Saute green pepper and reserved 1/2 cup onion in drippings until tender. Combine sausage, sauteed vegetables, egg, rice, breadcrumbs, oregano, and parsley. Fill onion shells with sausage mixture; place in a greased shallow pan. Combine butter and paprika; brush on onions. Cover and bake at 400F for 15 minutes. Uncover and bake an additional 5 minutes. Yield: 6 servings.

From Jean Pashby of Tennessee, in June, 1983 "Southern Living". Typos by Jeff Pruett.

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