All Recipes Best Recipe Meat and Poultry Recipes Pork

Ingredients

½ cup uncooked white rice 6 large Vidalia onions ¾ pound ground spicy pork sausage ¼ cup chopped green bell pepper 1 egg, beaten 1 (8 ounce) package cream cheese, softened ½ teaspoon dried oregano 2 tablespoons chopped fresh parsley 2 tablespoons butter, melted ½ teaspoon paprika

Nutrition Info

542 calories carbohydrate: 30.6 g cholesterol: 120.8 mg fat: 41 g fiber: 2.6 g protein: 14 g saturatedFat: 19.2 g servingSize: - sodium: 533.8 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops, boil for 12 to 15 minutes, or until tender but not mushy. Drain, cool and remove the centers, leaving the shell intact. Chop onion centers and reserve 1/2 cup.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Saute green pepper and 1/2 cup chopped onion in sausage drippings.
In a large bowl combine green pepper, onion, sausage, egg, 1 cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika, brush tops of onions.
Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.

6 servings

Tastes best using Vidalia onions when in season.