Imported from Instagram

Meat-Stuffed Onions

Name: Meat-Stuffed Onions
Prep time: 25 min
Cook time: 53 min
Total time: 78 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 2 large white onions (Peeled; cooked whole and then separated into layers.); water for cooking the onions (Enough to cover the onions.); 0.5 green bell pepper (Finely chopped.); 1 small carrot (Finely chopped.); 1 celery stalk (Finely chopped.); oil (A little, for cooking the meat.); 1 lb ground beef; 1 diente garlic (The transcript describes it as a large clove; minced or crushed.); salt (To taste.); black pepper (To taste.); sweet paprika (To taste.); thyme (To taste.); 0.25 cup white rice (Another type of rice may be used.); 1 cup tomato sauce; water (A splash, for cooking the filling.); 1.5 cup chicken broth (The onion cooking water may also be used.); 2 tbsp tomato paste (Mixed with the broth or cooking water.); dried oregano (A pinch, for the sauce.); dried parsley (A pinch, for the sauce.)

Recipe by Beatriz Contreras - Recetas @beatrizcontreras.31 · Instagram

Imported by Ciro Peraloca on SeeMeCook

Cooked white onions stuffed with a juicy mixture of ground beef, rice, and vegetables, then baked in a tomato sauce seasoned with herbs.

4 servings78 minLatin American

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Ingredients

2 large white onions (Peeled; cooked whole and then separated into layers.)
water for cooking the onions (Enough to cover the onions.)
0.5 green bell pepper (Finely chopped.)
1 small carrot (Finely chopped.)
1 celery stalk (Finely chopped.)
oil (A little, for cooking the meat.)
1 lb ground beef
1 diente garlic (The transcript describes it as a large clove; minced or crushed.)
salt (To taste.)
black pepper (To taste.)
sweet paprika (To taste.)
thyme (To taste.)
0.25 cup white rice (Another type of rice may be used.)
1 cup tomato sauce
water (A splash, for cooking the filling.)
1.5 cup chicken broth (The onion cooking water may also be used.)
2 tbsp tomato paste (Mixed with the broth or cooking water.)
dried oregano (A pinch, for the sauce.)
dried parsley (A pinch, for the sauce.)

Steps

1
Peel the two onions and make the cut shown in the video without separating them.
2
Place the onions in a pot with water and boil them for approximately 20 minutes.
3
Remove the onions from the water and let them cool completely.
4
While they cool, finely chop the half green bell pepper, small carrot, and celery stalk.
5
Heat a little oil in a skillet and add the ground beef.
6
Add the garlic, salt, pepper, paprika, and thyme. Cook the meat for approximately 3 minutes.
7
Stir in the rice, chopped vegetables, tomato sauce, and a splash of water.
8
Cook the mixture for a little longer, then turn off the heat.
9
When the onions are cool enough to handle, carefully separate their layers.
10
Fill the onion layers with as much of the meat mixture as desired and roll them up.
11
Place the stuffed onion rolls in a baking dish or any oven-safe container.
12
In a separate container, mix the chicken broth—or the onion cooking water—with the tomato paste.
13
Pour this mixture over the onions to prevent them from drying out, and add a pinch of oregano and dried parsley.
14
Bake at 355 °F (180 °C) for approximately 30 minutes.
15
Alternatively, cook the onions in a skillet over very low heat.

Notes

The transcript does not specify how long to cook the meat mixture after adding the rice and vegetables; it only indicates that it should be cooked a little longer. It also does not specify the amounts of oil, salt, pepper, paprika, thyme, or herbs. If using water instead of broth, the author recommends adding a little flavor to it.