Cantabrian Style Stuffed Onions (Cebollas Rellenas a la Cántabra)
Cebollas Rellenas a la Cántabra is a traditional dish from the Cantabrian region of Spain. This recipe features onions stuffed with a delicious mixture of meat, vegetables, and spices, creating a flavorful and satisfying dish.
Ingredients
- 4 large onions
- 250g ground beef
- 1 bell pepper, diced
- 2 tomatoes, chopped
- 1/2 cup cooked rice
- 1/4 cup peas
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat the oven to 180°C (350°F).
- Cut the tops off the onions and carefully remove the inner layers, leaving the outer layers intact. Chop the removed onion pieces and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Cook until softened.
- Add the ground beef to the skillet and cook until browned. Stir in the tomatoes, peas, cooked rice, paprika, cumin, salt, and pepper. Cook for an additional 5 minutes.
- Stuff the hollowed-out onions with the meat mixture and place them in a baking dish. Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the onions are tender and the filling is heated through.
- Serve the Cebollas Rellenas a la Cántabra hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Baking dish Foil Skillet
Tools
Knife Cutting board Oven
Serving suggestions
Serving suggestions: Serve the Cebollas Rellenas a la Cántabra with a side of crusty bread and a green salad.
Tips & tricks
Tips: Be careful when hollowing out the onions to keep the outer layers intact for stuffing.
Cost
$15