Greek Style Beef Stuffed Onions - The Ultimate Comfort Food

ground meat

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a cost-effective whole grain option.

Prep the ingredients: gather 6 large onions, 1.12 pounds ground chuck, 1 diced onion, 1 cup arborio rice, 1/4 cup chopped parsley, 1/4 cup chopped mint, 1/2 cup feta cheese, 5 minced garlic cloves, 2 tsp oregano, 1 tsp salt, 1/2 tsp pepper, 14 oz crushed tomatoes, and 6 oz tomato paste.

Boil a pot of salted water for the onions.

Cut off both ends of the large onions and peel off the outer layer, ensuring to remove any yellow parts.

Cut the onions in half, making sure not to cut all the way through, to create a shell for stuffing after boiling.

Once the water is boiling, drop the onions in and boil for 12 to 15 minutes until soft enough to peel easily.

Heat a 12-inch stainless steel pan over medium heat and add 3-4 tablespoons of olive oil.

Add the diced onion and sauté for 3-5 minutes until soft, then add minced garlic and cook for 1 minute until fragrant.

Add the ground chuck to the pan without removing the onions, and mix everything together.

Stir in the arborio rice, parsley, mint, feta cheese, oregano, salt, pepper, crushed tomatoes, and tomato paste to create the stuffing mixture.

Once the onions are boiled and drained, stuff them tightly with the meat mixture.

Place the stuffed onions in a baking dish and pour the remaining tomato paste mixture around them for braising.

Cover the baking dish with foil and bake for about 1.5 hours until the onions are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens