Baked Greek-Stuffed Vidalias

  • Yield 4 servings

Serve with your favorite marinara sauce, if desired. This dish is delicious with sauteed spinach or Swiss chard.

Ingredients

4 large Vidalia onions
Water
8 ounces orzo pasta
2 teaspoons pure olive oil
2 teaspoons minced garlic
1/2 cup minced red bell peppers
1 teaspoon dried oregano
1 tablespoon pitted and chopped Kalamata olives
1/4 cup unseasoned dried or fresh breadcrumbs
1/4 cup crumbled feta cheese
1/2 teaspoon kosher salt
Juice of 1/2 lemon
Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375F.
  2. Leaving skin on onions, slice top 1 inch off each and trim off root from the other end. Place onions in a microwave-safe dish. Add 1/2 inch water, cover lightly with plastic wrap and microwave on HIGH 8 minutes or until onions are slightly softened. Alternatively, using a conventional oven, place onions in a nonreactive baking dish with 1/2 inch water, cover with foil and bake 20 minutes or until slightly softened.
  3. After letting the onion cool slightly, use your fingers or a teaspoon to prod out center section leaving a half-inch shell at the bottom and sides. Set shells aside. Chop center section of onions; set aside.
  4. Bring a large pot of water to a boil over high heat. Add orzo pasta and cook about 10 minutes until al dente; drain and set aside.
  5. Heat olive oil in a nonstick skillet over medium heat. Add reserved chopped onions, garlic, peppers and oregano and saute 2 minutes or until vegetables are tender. Add cooked orzo and continue to saute 1 minute. Add olives, bread crumbs and cheese, salt, lemon juice and black pepper. Stir to combine.
  6. Fill onion cavities with orzo mixture mounding it over the top of each onion. Place stuffed onions in a nonreactive baking dish, and bake uncovered for 20 minutes or until onions are tender and stuffing is heated through.

 

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