Spring Stuffed Onions

Cooking Light
6 servings


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6 large Vidalias or other sweet onions (about 1 pound each)
Cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups water
1 tablespoon extra-virgin olive oil
1 cup uncooked bulgur or cracked wheat
1 cup cubed seeded peeled cucumber
1 cup finely chopped fresh parsley
1/2 cup minced red onion
1/2 cup diced seeded tomato
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained


Preheat oven to 475°.

Peel onions; cut 1/2 inch off top and bottom of onions. Place onions in a 13 x 9-inch baking dish coated with cooking spray; lightly coat onions with cooking spray. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions. Bake at 475° for 40 minutes or until golden. Cool to room temperature. Remove and discard core from each onion, leaving a 1-inch-thick shell.

Combine water and oil in a saucepan; bring to boil. Pour over bulgur in a large bowl; cover and let stand 30 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, cucumber, and remaining ingredients. Spoon 1 cup bulgur mixture into each onion.

Created date

April 1998

Nutritional Information

Calories 229
Caloriesfromfat 17 %
Fat 4.2 g
Satfat 0.6 g
Monofat 2.1 g
Polyfat 1 g
Protein 9 g
Carbohydrate 42.2 g
Fiber 8.4 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 315 mg
Calcium 71 mg