I have never had stuffed onions before today. I made a good deal of changes to make it vegan. I am happy to report that this is one of the best things - I think - I have ever made.
Source: Southern Cast Iron Skillet Mag | Serves: 2-4| Time: 1 hr
Note: following this recipe I've laid out, you'll likely have excess filling. Leftovers are fun though!
Changes: used 2 large instead of 3 medium onions; used Beyond Meat; replaced rice with quinoa; skipped cheese and added some nutritional yeast; used dried oregano instead of fresh
2 large Vidalia onions, peeled and halved cross wise
3 tbsp vegetable oil, divided
1/4 cup finely chopped carrots
1/4 cup finely chopped red bell pepper
3 cloves garlic
1 lb Beyond Meat Italian sausages, ground up
1 cup cooked #quinoa
4 tbsp nutritional yeast
2 tsp dried oregano
1/2 tsp black pepper, divided
1/2 tsp salt
1/4 cup water
Preheat the oven to 350F.
Thinly trim the bottom of each onion so they sit flat. Use a small spoon to scoop out the center of each onion half, leaving a 1/2 inch thick shell. Finely chop the scooped out pieces.
In a cast-iron skillet, heat 2 tbsp oil over medium heat. Add carrot, cook one minute. Add chopped onion, bell pepper, and garlic. Cook for 2-3 minutes, stirring occasionally. Add Beyond Meat and cook another 6-8 minutes, stirring occasionally still. Stir in quinoa and cook another minute. Transfer meat mixture to a bowl and stir in the nutritional yeast, oregano and 1/4 tsp black pepper.
Wipe down the skillet and light spray with cooking oil. Place onion halves in the skillet. Drizzle the remaining oil onto the onions; sprinkle with salt and remaining pepper. Divide the Beyond Meat mixture among the halves. (Store whatever leftover filling you have to enjoy tomorrow.) Add 1/4 cup of water to the bottom of the skillet. Cover with foil.
Put the skillet in the oven, and bake for 40 min. Plate and sprinkle with additional nutritional yeast if desired. Enjoy!