- 3 large onions (peeled and halved)
- 1 small bunch of shallots (finely chopped) or substitute with normal onions
- 5 tomatoes (peeled)
- Dried tomatoes (chopped, to taste)
- 250 g of minced meat (beef, pork, or a mix)
- 1/2 cup rice (uncooked)
- 1 clove of garlic (minced)
- 1 tbsp tomato paste
- Fresh parsley (chopped, to taste)
- Salt and black pepper (to taste)
For the sauce:
- clove of garlic (minced)
- Salt and peppercorns (to taste)
- 1/2 cup tomato broth or tomato juice
- Water (as needed)
- Olive oil (2-3 tablespoons)
- 1
Prepare the Onions
- In a pot, bring water to a boil and add a pinch of salt.
- Add the halved onions to the boiling water and let them simmer until softened, about 5-7 minutes. Drain them and set aside.
- 2
Prepare the Filling
- In a large bowl, combine the minced meat, finely chopped shallots (or onions), peeled tomatoes (chopped), dried tomatoes, and a handful of chopped parsley.
- Season with salt and black pepper.
- Add the rice, minced garlic, and tomato paste, and mix everything well until fully combined.
- 3
Stuff the Onions
- If the onion halves are too large, break them into two pieces.
- Carefully stuff each onion half with the meat and rice mixture, rolling them tightly to form a secure bundle.
- 4
Prepare the Sauce
- In a separate bowl, combine the minced garlic, salt, peppercorns, tomato broth or juice, water, and olive oil. Mix well.
- Pour the sauce over the stuffed onions in a baking dish.
- 5
Bake
- Preheat the oven to 200°C (400°F).
- Place the pan with the stuffed onions into the oven and bake for about 45 minutes, or until the onions are tender and the filling is fully cooked.
- 6
Serve
- Once done, remove from the oven and serve hot with a side of yogurt for a delicious meal.
