Italian Sausage Stuffed Onions – Filled with Italian sausage, tomatoes, and cheese, these Stuffed Onions are the perfect, most delicious side dish to any meal.
Didn’t think stuffed food could get any better than a stuffed pepper, but it did! I think of these lovelies as a soul satisfying side dish.
This is a sponsored post written by me on behalf of Hunt’s® tomatoes. All opinions are 100% my own.
Hello Hello recipe lovahs! Happy Sunday! How goes it?! How’s your weekend?!
Thanks for asking – I’m also doing well! In fact, we’re still shoveling snow and finally crawling out of the house. Snowzilla better not return.
I just want sun, darnit! And more stuffed-foods!
It’s true what they say, and I’ll be first to admit – I have a stuffing addiction. I’ll stuff anything, food wise, with everything. We have a collection around here; Quinoa and Spinach Stuffed Tomatoes, Garden Salad Feta Stuffed Burgers, Mediterranean Spaghetti Squash Boats, etc… abc… xyz…
Also? Remember when that one time your mother told you to eat your veggies? Well. I think I finally made my mother happy and I ate ALL my veggie(s)! Like, no leftovers. Like, I ate all the onions. Like.
Another truth is that this stuffed onion thingamajig ain’t my recipe. Nope, it ain’t. I got it from the Hunt’s® recipe page. That place has some delicious gems to choose from. In looking for something interesting to make with their Hunt’s® ORIGINAL Diced Tomatoes, my eyes quickly led me to these beauties, and after giving these a try, I was super happy that I had chosen to make them.
I love the size of the already chopped up, perfectly sized tomatoes, don’t you? AND I appreciate the fact that Hunt’s® tomatoes come from California farms. The tomatoes used are vine-ripened tomatoes, and they have no artificial ingredients and no preservatives added.
To add, Hunt’s cans their diced, whole, stewed and crushed tomatoes within hours after harvest. Although, Lye peeling is recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes, nevertheless, it’s still good to know that Hunt’s® peel all their diced, whole, stewed tomatoes using FlashSteam – steam from simple hot water – and no chemical by-products get put back into the earth.
MMMM! Juicy Tomatoes + HOT Italian Turkey Sausage + Cheese? The veggie-stuffing-Gods have appeared.
Speaking of my husband, I made these and said “hey! I think I made something that you’re going to LOVE. Come and eat!” He asked what it was. I said stuffed onions.
He said No no no no no! Onions should be diced up and hidden at the bottom of cooked food.
Come awn, I said. These are sweet onions! You can eat them like apples! At which point his ears perked up and he quickly joined me at the kitchen counter. And then we ate until we were blue in the face, and lived happily ever after. Theeee End.
P.S. One more thing? You should totally serve these at your Award Show viewing party. And Easter. AND 4th of July. Christmas, too!!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS AND INGREDIENTS USED IN THIS RECIPE:
- 12 medium sweet onions (about 5-pounds)
- 1 cup water , divided
- 1 can (15 oz) Hunt's® Tomato Sauce, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 ounces Lean Sweet (or hot) Italian Turkey Sausage
- 1 tablespoon finely chopped garlic
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 1 cup shredded Italian blend cheese , divided
- 1/2 cup panko-style bread crumbs
- Preheat oven to 375°F.
- Cut 1/4-inch slice from top of each onion; trim small amount from bottom end so onion stands upright.
- Place half of onions in 8x8-inch microwave-safe dish; add 1/2 cup water and cover.
- Microwave on HIGH for 12 minutes, or until onions are tender.
- Carefully remove onions from dish and cool slightly.
- Repeat with remaining onions and water.
- When cool enough to handle, carefully remove inner layers of onions with paring knife, leaving about a 1/4-inch onion shell. I removed about 3 to 4 layers from each onion, depending on the size of the onion.
- Chop and reserve 1 cup of the onion. Set aside remaining onion for another use.
- Spray 13x9-inch baking dish with cooking spray.
- Place 1 cup tomato sauce in bottom of dish.
- Arrange prepared onion shells over tomato sauce; sprinkle with salt and pepper and set aside.
- Heat large nonstick skillet over medium-high heat.
- Add sausage; cook 4 to 5 minutes or until crumbled and no longer pink, stirring occasionally. Drain.
- Add reserved 1 cup chopped onion and garlic; cook 2 to 3 minutes or until fragrant.
- Stir in undrained tomatoes, remaining tomato sauce, 1/2 cup cheese and bread crumbs; stir to combine.
- Spoon mixture into prepared onion shells.
- Cover baking dish with aluminum foil.
- Bake for 15 to 20 minutes or until heated through.
- Remove from oven and sprinkle remaining 1/2 cup cheese on top of the onions.
- Serve onions with a little sauce from the dish.
WW SmartPoints: 7
This is a sponsored post written by me on behalf of Hunt’s® tomatoes. All opinions are always 100% my own.
Sign up to get new recipes via email & get an ebook with 9 favorite Thanksgiving Side Dishes!