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BAKED SAUSAGE STUFFED ONIONS

posted in Food & Drink > Recipes
11/27/2016
    • 12 medium sweet onions (12 onions = about 5-1/3 pounds)
    • 1 cup water, divided
    • PAM® Original No-Stick Cooking Spray (or try PAM® Organic Olive Oil)
    • 1 can (15 oz each) Hunt's® Tomato Sauce, divided (or try Hunt's® Organic)
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 12 ounces hot Italian pork sausage
    • 1 tablespoon finely chopped garlic
    • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained (or try Hunt's® Organic)
    • 1 cup shredded Italian blend or mozzarella cheese, divided
    • 1/2 cup Italian-style bread crumbs

    1. Preheat oven to 375°F. Cut 1/4-inch slice from top of each onion; trim small amount from bottom end so onion stands upright. Place half of onions in 8x8-inch microwave-safe dish; add 1/2 cup water. Cover. Microwave on HIGH 10 to 12 minutes or until onions are tender. Carefully remove onions from dish and cool slightly. Repeat with remaining onions and water.
    2. Carefully remove inner layers of onions with paring knife, leaving about a 1/4-inch onion shell. Chop and reserve 1 cup of the onion. Set aside remaining onion for another use.
    3. Spray 13x9-inch baking dish with cooking spray. Place 1 cup tomato sauce in bottom of dish. Add onion shells; sprinkle with salt and pepper.
    4. Heat large nonstick skillet over medium-high heat. Add sausage; cook 3 to 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain. Add reserved 1 cup chopped onion and garlic; cook 2 to 3 minutes or until garlic is fragrant. Add undrained tomatoes, remaining tomato sauce, 1/2 cup cheese and bread crumbs; stir to combine. Carefully spoon mixture into onion shells. Cover dish with aluminum foil.
    5. Bake 15 to 20 minutes or until hot. Sprinkle remaining 1/2 cup cheese on onions. Serve onions with a little sauce from the dish.

  • Cook's Tips

    Sweet onions include varieties such as Vidalia, Maui Maui and Walla Walla. Select onions that are about 3-inches in diameter and 1/2 pound each for this recipe. Refrigerate remaining cooked onion to use in another recipe or chop and freeze to use in chili or soup recipes. Make Ahead: Stuffed onions may be prepared through step 4 the day before serving. Refrigerate covered dish. Increase bake time by 15 minutes or until filling is hot

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