Stuffed Onions with Ground Beef, Rice, and Tomato Sauce Recipe
Deliciously tender stuffed onions filled with a flavorful mixture of lean ground beef, rice, fresh tomatoes, and aromatic spices, baked in a rich tomato and pomegranate molasses sauce. This Middle Eastern-inspired dish makes an impressive and hearty main course that’s perfect for a family dinner or special occasion.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Onions
- 5 large yellow onions
- Water for boiling
Filling
- 1 pound 85% lean ground beef
- 1 cup short-grain rice, rinsed and drained
- 2 Roma tomatoes, finely chopped
- ½ cup chopped fresh parsley
- 2 teaspoons 7 Spice
- 2 teaspoons ground coriander
- 1½ teaspoons salt
- 1 teaspoon black pepper
Tomato Sauce
- 2 cups water
- ¼ cup olive oil
- 3 tablespoons tomato paste
- 2 tablespoons pomegranate molasses
- 1 teaspoon salt
Instructions
- Prepare the Onions: Bring a large pot of water to a boil. Cut off both ends of the onions and make a shallow slit down one side into the core. Place the onions into the boiling water and cook for 8–10 minutes until they are slightly tender. Drain and cool, then gently separate into individual onion layers, reserving the core 2-3 layers for another use.
- Make the Filling: In a large bowl, combine the ground beef, rinsed rice, finely chopped tomatoes, fresh parsley, 7 Spice, coriander, salt, and black pepper. Mix gently until all ingredients are just combined, being careful not to overwork the mixture.
- Stuff the Onion Layers: Take one onion layer at a time, place about 1–2 tablespoons of the filling inside each, and roll gently. Do not roll too tightly to allow room for the rice to expand during cooking. Repeat until all layers and filling are used, aiming for 6-7 layers per onion.
- Prepare for Baking: Preheat your oven to 400°F (200°C). Arrange the stuffed onion rolls seam-side down in a wide oven-safe skillet or baking dish with a lid, packing them snugly in a single layer or slightly overlapping.
- Make the Sauce: In a bowl, whisk together 2 cups water, olive oil, tomato paste, pomegranate molasses, and salt. Pour the sauce evenly over the stuffed onions in the skillet.
- Bake the Stuffed Onions: Cover the skillet with its lid or foil and bake in the preheated oven for 60 minutes. Remove the cover and bake for an additional 15 minutes to allow the top to brown slightly. Optionally, broil for 2-3 minutes to get a nicely caramelized finish.
- Rest and Serve: Allow the stuffed onions to rest for 10 minutes before serving. Spoon extra sauce over the top and enjoy this flavorful, comforting dish.
Notes
- Be careful not to roll the onion layers too tightly to allow the rice to expand and cook through.
- If short-grain rice is unavailable, a similar sticky rice can be used, but cooking times might vary slightly.
- Pomegranate molasses adds a tangy sweetness; if unavailable, you can substitute with a mixture of lemon juice and sugar, but the flavor will differ.
- The 7 Spice blend typically includes cinnamon, nutmeg, allspice, cloves, coriander, black pepper, and cumin, adding deep warm flavors.
- Leftover cores of the onions can be used in stocks or soups.
- Covering the dish during baking keeps the onions moist and tender.
Keywords: stuffed onions, ground beef recipe, Middle Eastern stuffed vegetables, baked stuffed onions, rice and beef stuffed onions
