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Stuffed Onions Giardiniera




Source of Recipe


Internet


List of Ingredients




4 large (14 to 16 ounces each) Onions
1 1/2 cups diced sweet bell pepper
1 cup diced sweet bell pepper
2 teaspoons minced garlic
2 teaspoons dry basil
1/4 teaspoon ground pepper
1/2 cup grated Romano cheese
1/2 cup water

To prepare each onion for stuffing, cut a minimal slice from root end. Slice off
about 3/4 inch from stem end; peel and discard skin. With small knife or apple
corer, scoop out and reserve onion, using spoon as needed to make a 1/2-inch
shell. Do not cut through bottom of shell. Each onion will hold about 3/4 cup
stuffing.

Chop enough scooped onion to measure 1 1/2 cups. In medium bowl, mix
onion with zucchini, bell pepper, garlic, basil and ground pepper. Set aside 2
tablespoons cheese. Add remaining cheese to vegetables.

Place onions in baking dish. Spoon filling into shells, mounding up. Add water
to dish, cover and bake at 400 degrees F for 35 to 40 minutes or until onions
are tender. Sprinkle with cheese to serve.

Makes 4 servings.



Recipe