Baked Sweet Onions

Photo: William Dickey; Styling: Buffy Hargett
Recipe from Southern Living

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  • 4 green bell peppers
  • 4 medium-size sweet onions
  • 12 plum tomatoes, seeded and chopped
  • 1 tablespoon capers
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 3/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Garnish: fresh thyme sprigs


  1. Place bell peppers on an aluminum foil-lined baking sheet.
  2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes or until bell peppers look blistered.
  3. Place bell peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel, seed, and chop bell peppers.
  4. Cut a thin slice from bottom of each onion, forming a base for onions to stand on. Remove onion centers, leaving 1/2-inch-thick shells. (Reserve centers for other uses.)
  5. Stir together bell pepper, tomato, and next 6 ingredients; spoon evenly into onion shells. Place onions in a 9-inch square baking dish.
  6. Bake, covered, at 400° for 50 minutes, and garnish, if desired.
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