Baked Greek-Stuffed Vidalias

  • Yield: 4 servings


4large Vidalia onions
-- Water
8ounces orzo pasta
2teaspoons pure olive oil
2teaspoons minced garlic
1/2cup minced red bell peppers
1teaspoon dried oregano
1tablespoon pitted and chopped Kalamata olives
1/4cup unseasoned dried or fresh breadcrumbs
1/4cup crumbled feta cheese
1/2teaspoon kosher salt
-- Juice of 1/2 lemon
-- Freshly ground black pepper, to taste


  1. Preheat oven to 375F. 
  2. Leaving skin on onions, slice top 1 inch off each and trim off root from the other end. Place onions in a microwave-safe dish. Add 1/2 inch water, cover lightly with plastic wrap and microwave on HIGH 8 minutes or until onions are slightly softened. Alternatively, using a conventional oven, place onions in a nonreactive baking dish with 1/2 inch water, cover with foil and bake 20 minutes or until slightly softened.
  3. After letting the onion cool slightly, use your fingers or a teaspoon to prod out center section leaving a half-inch shell at the bottom and sides. Set shells aside. Chop center section of onions; set aside.
  4. Bring a large pot of water to a boil over high heat. Add orzo pasta and cook about 10 minutes until al dente; drain and set aside.
  5. Heat olive oil in a nonstick skillet over medium heat. Add reserved chopped onions, garlic, peppers and oregano and saute 2 minutes or until vegetables are tender. Add cooked orzo and continue to saute 1 minute. Add olives, bread crumbs and cheese, salt, lemon juice and black pepper. Stir to combine.
  6. Fill onion cavities with orzo mixture mounding it over the top of each onion. Place stuffed onions in a nonreactive baking dish, and bake uncovered for 20 minutes or until onions are tender and stuffing is heated through. 

Want to know more about cooking with Vidalia onions? Relish Cooking Show Chef Chris Koetke has answers .

Watch the video


Nutritional Info *per serving

  • Calories 329
  • Fat 5g
  • Cholesterol 7mg
  • Sodium 436mg
  • Carbohydrate 60g
  • Protein 11g