Stuffed Onions

Tender baked onions make the perfect edible container for the whole wheat couscous pilaf in this hearty side dish. Try it for your holiday dinner.

Recipe from Diabetic Living
Stuffed Onions
SERVINGS
8
PREP TIME
35 mins
Ingredients
  • 8 medium white or yellow onions (about 3 pounds)
  • 4 teaspoons olive oil
  • 2 medium green sweet peppers, seeded and coarsely chopped
  • 2/3 cup cooked whole wheat couscous
  • 1/2 cup dried currants
  • 2 teaspoons 60 to 70% tub-style vegetable oil spread
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika or paprika
  • 3 tablespoons Balsamic Drizzle
Balsamic Drizzle
  • 1/2 cup balsamic vinegar
  • 1 tablespoon low-sugar raspberry jam or apricot jam
  • 1 teaspoon 60 to 70% tub-style vegetable oil spread

Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Preheat oven to 400 degrees F. Peel off and discard outer layer of each onion. Cut a 1/2-inch-thick slice from the stem end of each onion; coarsely chop the slices and set aside. Trim a small slice off the opposite end of each onion so it can stand upright. Using a melon baller or small scoop, hollow out each onion, leaving a 1/4-inch-thick shell. Save onion centers for another use.
2. 
Place onion shells on a foil-lined baking sheet; brush outsides of onion shells with 2 teaspoons of the olive oil. Roast about 20 minutes or until lightly browned and almost tender. Remove from oven. Reduce oven temperature to 350 degrees F.
3. 
Meanwhile, in a large skillet, heat the remaining 2 teaspoons oil over medium heat. Add sweet pepper and chopped onion; cook for 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in couscous, currants, vegetable oil spread, salt, black pepper, and paprika. Divide evenly among onion shells.
4. 
Bake, uncovered, for 20 to 25 minutes or until onions are tender and heated through. Drizzle with Balsamic Drizzle before serving. Serve warm.
Balsamic Drizzle
1. 
In a heavy small saucepan, bring balsamic vinegar to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from heat. Stir in low-sugar raspberry jam or apricot jam and 60 to 70% tub-style vegetable oil spread; keep warm. Store any unused Balsamic Drizzle in an airtight container in the refrigerator for up to 3 days; drizzle over cooked pork or chicken for added flavor. Makes about 1/3 cup.

nutrition information

Per Serving: cal. (kcal) 180, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 34, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 5, sugar (g) 13, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 31.3, Thiamin (mg) 0.12, Riboflavin (mg) 0.09, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.27, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 164, Potassium (mg) 282, calcium (mg) 40.39, iron (mg) 1.26, Vegetables () 1, Other Carb () 2, Fat () 0.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top