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Stuffed Onions

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Visually appealing and full of flavor, this recipe is inspired by mediteranean offerings.
Course Main Course
Cuisine Mediterranean
Keyword dinner party recipe, family dinner recipe, oven recipe, plant based holiday recipe, stuffed onions, vegan holiday dinner, vegan stuffed onions
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 398.6
Author carleigh

Equipment

Ingredients

  • 6 yellow onions large, preferably oval (skins removed)

For the filling

  • 2 tbsp Pompeian Olive Oil
  • 2 tbsp tomato paste
  • 1 red onion small, diced
  • 4 cloves garlic minced
  • 16 oz canned brown lentils 1 can, rinsed
  • ½ cup arborio rice rinsed, uncooked
  • 1 roma tomato diced
  • ½ tsp salt
  • ½ tsp oregano
  • ½ tsp dried basil
  • ¼ cup vegetable broth

Tomato sauce

  • 1½ cup crushed tomatoes canned
  • 3 tbsp Pompeian Olive Oil
  • 2 cups vegetable broth

Instructions

  • Preheat the oven to 375F. Bring a large pot of water to a boil.
  • Trim the top and bottom off each onion and peel away the papery skin, removing the outer 1–2 tough layers. Using a small knife, carefully slice down one side of each onion from top to bottom, cutting just to the center without slicing all the way through.
  • Boil the onions whole for 10 to 12 minutes until softened, then drain and let cool slightly. 
  • For the filling, heat two tablespoons of olive oil in a skillet over medium heat. Add the red onion and garlic and sauté for 5 minutes until translucent. Stir in the tomato paste, salt, oregano and dried basil.
  • Add the lentils, rice, tomato, parsley and vegetable broth. Stir to combine and heat through, then remove from heat.
  • In a separate bowl or jug, prepare the tomato sauce. Whisk together the crushed tomatoes, vegetable broth, and a drizzle of olive oil. 
  • Once onions are cool enough to handle, separate them into layers.
  • Spoon the lentil mixture into the onion cups and arrange in a cast iron pan or baking dish. Pour the tomato sauce around the stuffed onions, covering the base of the dish. 
  • Cover tightly with foil and bake for 40 minutes, then uncover and bake for another 15-20 minutes until the onions are golden and tender and the sauce has thickened.

Serving suggestion

  • Serve hot with crusty bread or a side of vegan tzatziki.

Notes

    • Green lentils work just as well. If you're out of lentils, canned beans will do the trick (although the texture will be softer).
    • You can use homemade or store-bought vegetable broth. In PlantYou Scrappy Cooking, you'll even find a recipe for a rich mineral broth made with food scraps!
    • If you want to prep this recipe in advance, fill the onions and store in an airtight container. Make the sauce but store separately. This way, you just have to put the dish in the oven.
    • Got some leftover produce? Things like spinach, kale, or bell peppers can be cooked with rice and lentils.
    • This recipe yields 4-6 servings, depending on what you pair these onions with.

Nutrition

Calories: 398.6kcal | Carbohydrates: 62.9g | Protein: 12.6g | Fat: 12.6g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.6g | Sodium: 345.9mg | Potassium: 980.6mg | Fiber: 11.7g | Sugar: 22.7g | Vitamin A: 310.8IU | Vitamin C: 27.2mg | Calcium: 117.2mg | Iron: 5.3mg