Рецепт Slow Cooker Stuffed Onions
Meatless Monday is back again and this week I made
stuffed onions. How much fun is that? I remember growing up my mom used to make
stuffed peppers a lot. One of the great things about stuffed onions (or stuffed
peppers) is that you can toss in whatever you have on hand. These are also made
in the slow cooker so once the initial prep is done then it's actually done and
you can enjoy the rest of your day. Feel free to make this with actual ground
beef too!
When my husband and I were eating these we decided
they would be awesome with a side of potatoes because then it would be just
like shepards pie. I served it with a salad because I knew it had a fair amount
of veggies already in it. Aside from using a melon baller to take the middles
out of the onions, then this was a quick recipe to toss together and pop in the
slow cooker. I'm sure you could always substitute peppers for the onions if you
really wanted to and they would cook just as well in the slow cooker. As I was
talking about adding whatever you have on hand into this I was thinking corn,
finely diced potatoes, zucchini, peppers, diced carrots...pretty much anything
that you think would be good.
So
why don't you try it and let me know what you think?
Slow Cooker Stuffed Onions
Serves 4
Ingredients:
- - 4 Vidalia onions
- - ¾ (12 ounce) package frozen soy crumbles, thawed
- - 1 cup cooked brown rice
- - 1/2 (10 ounce) bag frozen peas and carrots, thawed
- - 1 teaspoon dried sage
- - ½ teaspoon salt
- - ½ teaspoon black pepper
- - 2 cups tomato puree (no salt added)
- - ½ cup vegetable stock
- - 1 tablespoon Worcestershire sauce
- - 1 tablespoon fresh dill (optional)
Directions:
1. Trim just enough off the bottom of the onion so that it will
still hold the onion together. Trim about ¼” off the top of each onion,
carefully peel each onion if you haven’t already. Using a melon baller scoop
out the middle of the onions leaving 1-2 outer layers in place. Chop and freeze
onion middles for another use or discard them (we made soup).
2. In a medium bowl combine the soy crumbles, rice, about ½ cup
peas and carrots, sage, salt and pepper. Fill the onions with the soy crumble
filling making sure they are completely full and packed pretty firmly. Place
the onions in a slow cooker and fill the space around them with the remaining
peas and carrots.
3. In a small bowl stir together the tomato sauce, vegetable
stock, Worcestershire sauce. Pour the sauce in the bottom of the slow cooker
around the onions, being careful not to pour it over the top of the onions.
Cover the slow cooker and turn on high for 3-4 hours or low for 6-8 hours. If
desired, sprinkle 1 tablespoon fresh dill over the tops before serving.
Recipe
adapted from Weight Watchers Momentum - Slow Cook It
(If
you were wondering, it says it's a point value of 6 and I didn't change any
ingredients that would change the point value)
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