Provencal Stuffed Onion

Day PartDinner
Cuisine TypeAmerican

This tasty stuffed onion is great for any season. With a hardend outer layer and a soft filling inside, this meal is the perfect dose of vegetables, flavor and color.


4 large whole, unpeeled onions, rinsed and dried
1 zucchini
1 yellow summer squash
1 large red bell pepper
1 large yellow bell pepper
1 oz. olive oil
4 oz. tomato sauce
1 bunch fresh basil, julienned
2 stems fresh oregano, julienned
Salt and pepper to taste


  1. Preheat oven to 350°F. Without peeling the onions, cut top ¼ off each; cut enough off root end so onions sit upright.
  2. With sharp spoon, scoop out center of each onion, leaving 2 to 3 outermost layers; chop scooped out portion. Rub onion shell inside and out with olive oil; season with salt and pepper. Bake 15 minutes.
  3. Dice zucchini, squash and bell peppers into ¼ in. pieces. Heat olive oil in large, heavy sauté pan; sauté vegetables in small batches until they brown nicely. Allow pan to heat up again before adding next batch.
  4. When all vegetables are sautéed, add tomato sauce, basil and oregano; season with salt and pepper. Spoon vegetable stuffing into onions. Bake 20 to 30 min. longer or until internal temperature reaches 165°F. Serve hot.

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