Description
A hearty and budget-friendly recipe for stuffed onions (Tomato Saffron Red) featuring a rich ground meat (or lentil) and rice filling, baked in a flavorful tomato-saffron broth. It’s simple to prepare and perfect for a weeknight family dinner.
Ingredients
Scale
- 4–6 large sweet onions (like Vidalia or Yellow)
- 1 lb ground meat (beef or lean turkey)
- 1 cup cooked rice (white or brown)
- 1 can (28 oz) crushed tomatoes
- 0.25 tsp saffron threads
- 3 cloves minced garlic
- 0.25 cup chopped fresh parsley
- 2 Tbsp fresh mint
- 1 tsp paprika
- 0.5 tsp cumin
- Salt (to taste)
- Pepper (to taste)
- 1 cup (240 ml) vegetable or chicken broth
- 0.5 cup crumbled feta or grated Parmesan (optional)
Instructions
- Prep the Onions: Gently par-boil 4-6 large onions in a pot of simmering water until slightly tender, about 10-15 minutes. They should feel yielding but still hold their shape. Carefully core them using a small spoon or melon baller, leaving 2-3 sturdy outer layers.
- Make the Filling: In a 10-inch skillet, sauté 1 lb (450g) ground meat (or lentils) with 3 cloves minced garlic, 1 tsp paprika, and 0.5 tsp cumin until browned and fragrant, about 5-7 minutes. Stir in 1 cup cooked rice, 28 oz (794g) crushed tomatoes, 0.25 tsp saffron, and the fresh herbs. (If the filling looks too dry, splash in 1-2 Tbsp of broth.)
- Stuff and Assemble: Carefully fill each onion shell with the flavorful mixture, mounding slightly. Arrange them snugly in a 9×13-inch baking dish.
- Bake to Perfection: Pour the remaining 1 cup (240ml) broth around the stuffed onions. Bake covered at 375(deg)F (190(deg)C) for 25-30 minutes, then uncover for another 10-15 minutes to allow them to brown slightly and the sauce to thicken beautifully. The onions should be meltingly tender.
- Rest and Serve: Let them rest for a few minutes before serving. This allows the delicious flavors to meld and makes for easier handling.
Notes
Use brown rice for extra fiber. Fresh, ripe tomatoes can brighten the sauce. Pre-cooked rice saves time. For dietary needs: use gluten-free broth, omit cheese for dairy-free, use plant-based ground for vegan options.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed onion
- Calories: 400 calories
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: stuffed onions, tomato saffron red, family dinner, budget-friendly, weeknight meal, ground meat, comfort food, easy recipe, baking, savory