BAKED STUFFED ONIONS
Make and share this Baked Stuffed Onions recipe from Food.com.
Provided by _Pixie_
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the onions leaving the root end uncut.
- Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
- Remove the onions from the pot and cool.
- Preheat the oven to 350 degrees F.
- Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
- Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
- Add salt and pepper to the bread crumb mixture if desired.
- Place the onions in a greased baking dish and fill with stuffing.
- Drizzle with the remaining tablespoon of butter.
- Bake the onions for 30-40 minutes or until soft.
Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5
BAKED CHILE RELLENOS
This Baked Chile Relleno recipe is so easy and deliciuos you won't miss the frying!
Provided by EmilyFabulous
Categories Appetizer Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Put the poblano peppers on a baking sheet lined with aluminum foil. Place the baking sheet on the highest rack in the oven and broil on high for 15 minutes, flipping every 5 minutes.
- Once the peppers have roasted, remove them from the oven and place them in a sealable plastic bag for 10 minutes to steam.
- Turn on the oven to 375°F to continue warming.
- While the peppers are roasting, add all of the sauce ingredients to a saucepan and slowly bring to a boil.
- Add the sauce to a food processor and pulse about 10 times to smooth out the sauce but still leave a few chunks of vegetables.
- Place about 2/3 of the sauce at the bottom of a cast-iron skillet or oven-safe pan/dish.
- Remove the peppers from the plastic bag, cut a slit in the side, and remove the seeds and top stem. Flip the pepper over and peel off as much charred skin as you can. Be careful, the peppers are still hot!
- Flip the pepper back over and fill it with a generous amount of cheese. I used a mix of queso fresco, sharp cheddar, and mozzarella.
- Roll up the sides of the pepper and place it open side down in the pan with the sauce. Don't worry if it breaks a little, it will be covered with more sauce and cheese.
- Cover the cheese-stuffed peppers in the pan with the rest of the sauce and cheese.
- Bake the rellenos in the oven at 375°F for 25 minutes. Remove the pan from the oven and serve with chopped green onion, avocado, and sour cream. Enjoy!
Nutrition Facts : ServingSize 3 servings, Calories 390 kcal, Carbohydrate 18.9 g, Protein 35.6 g, Fat 24.4 g, SaturatedFat 14.1 g, Cholesterol 60 mg, Sodium 977 mg, Fiber 6.4 g, Sugar 5.3 g
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
CHILLI STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: lean beef, onion, garlic, chili powder, cumin, coriander, plain flour, beef stock, canned chopped tomato, canned kidney bean, tomato puree, dried oregano, salt, bay leaf, crusty baguette, butter, fresh parsley, cheddar cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a saucepan, cook the onion and 2 garlic cloves in a little oil.
- After a minute or so, add the minced beef, breaking it up with a spoon.
- When the mince has browned, stir in the chilli powder, cumin, ground coriander, and the plain flour.
- Stir in the beef stock, tomatoes, tomato purée, kidney beans, oregano, and salt.
- Place a bay leaf into the mixture, loosely cover and simmer for 30-45 minutes, stirring occasionally. Allow to cool some so you don't burn yourself during the next bit!
- Preheat the oven to 200°C (400°F).
- Top and tail the baguette, then cut it into 3-4 equal rolls.
- Hollow out each roll, allowing a thin border of bread around the outside.
- Stuff each roll with chili using a teaspoon. Try to really fill them up.
- Make the garlic butter by stirring in 2 cloves of crushed garlic and a handful of parsley into the melted butter.
- Coat each stuffed roll with a generous helping of garlic butter. Top with a healthy portion of finely grated cheddar.
- Bake in the centre of the preheated oven for 10-12 minutes, until the cheese is bubbly and melted.
- Enjoy!
Nutrition Facts : Calories 613 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 4 grams, Protein 31 grams, Sugar 11 grams
BAKED CHILI
This main dish is wonderful the first day and also makes outstanding leftovers. As a student living on my own, I love savory one-pot suppers like this that provide several days of tasty meals.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.
Nutrition Facts : Calories 411 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 1094mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 8g fiber), Protein 22g protein.
CHILI-STUFFED PEPPERS
"My family loves chili, so I decided to try stuffing green peppers with it," recalls Verna Redman of Dade City, Florida. "They tasted great and are good made with leftover chili, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut tops off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook until crisp-tender, about 3 minutes. Drain and rinse in cold water; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, salt if desired, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Spoon meat mixture into peppers; place in an ungreased 3-qt. baking dish. Cover and bake at 350° for 20-25 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 259 calories, Fat 9g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 656mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
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