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Stuffed Onions with Ground Beef and Rice

Stuffed Onions with Ground Beef and Rice You’ll Devour Tonight

Explore the delicious Mediterranean Stuffed Onions with Ground Beef and Rice, a heartwarming dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Onions
  • 4 pieces Yellow Onions Firm onions are key for holding the filling.
  • 2 pieces Vidalia or Red Onions Great alternatives for added sweetness or color.
For the Filling
  • 1 lb Ground Beef Choose 85/15 for juiciness; ground lamb is a tasty alternative.
  • 1 cup White Rice Rinse before using to remove excess starch.
  • 1 tbsp Pomegranate Molasses Ensure it’s made from 100% pomegranate juice.
  • 1 tbsp Red Pepper Paste Can be replaced with tomato paste if needed.
  • 2 tbsp Tomato Paste Enriches both filling and sauce.
  • 1 tsp Kosher Salt Adjust according to your taste.
  • 1/2 tsp Black Pepper Adds a hint of heat.
  • 1 tsp Ground Cumin Brings aromatic warmth.
  • 1 tsp Allspice Brings aromatic warmth.
  • 1 tbsp Dried Mint Brings aromatic warmth.
  • 1/2 tsp Red Pepper Flakes Brings aromatic warmth.
  • 1/4 cup Fresh Parsley Use for freshness and as a garnish.
For the Sauce
  • 2 tbsp Olive Oil Consider adding more if using lean ground beef.
  • 2 cloves Garlic Adds aromatic depth.
  • 1 cup Boiling Water Important for melding flavors.

Equipment

  • Pot
  • Mixing Bowl
  • cast-iron skillet

Method
 

Steps
  1. Begin by cutting the ends off the yellow onions, peeling away the outer skin, and carefully slicing halfway down the middle to loosen the layers.
  2. Place the prepared onions in a pot of boiling water and let them simmer for 15 minutes.
  3. Cool the onions under cold water, gently peel the onion layers apart and keep about 20-22 intact layers for stuffing.
  4. In a large bowl, mix the ground beef, rinsed rice, pomegranate molasses, red pepper paste, tomato paste, seasonings, and the chopped cores of the onions.
  5. Carefully fill each onion layer with the meat mixture, rolling them tightly.
  6. Place the stuffed onions in a spiral formation in a cast iron skillet or a casserole dish.
  7. In a mixing bowl, whisk together olive oil, pomegranate molasses, red pepper paste, tomato paste, minced garlic, salt, and boiling water.
  8. Cover the dish with foil and bake in a preheated oven at 400°F (204°C) for 30 minutes.
  9. Remove the foil and bake for an additional 20 minutes until the tops are beautifully browned.
  10. Finish the dish with a sprinkle of fresh parsley before serving warm.

Nutrition

Serving: 1stuffed onionCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Serve with a side of cooling yogurt sauce for a delightful contrast. Store cooked stuffed onions in an airtight container for up to 3-4 days. Freeze individual stuffed onions for up to 2 months.

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