Greek Stuffed Onions

Ingredients

• 4 large gold sweet onions

• 1 pound ground beef

• 1 cup long-grain rice, cooked

• 1 (28-ounce) can whole tomatoes,

• 2 Tbsp chopped fresh parsley

• 1 Tbsp dried dillweed

• ¼ cup feta, optional

• 4 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon salt, plus more to taste

• ½ teaspoon black pepper, plus more to taste

• Olive oil

Directions

1. Peel the onions and slice the top and bottom of them. Slice the onion halfway through vertically, cutting each layer of the onions to create a slit. Boil onions about 10 minutes until softened, then allow to cool. Reserve the onion broth. Once onions are cooled to touch, separate the layers and chop up the inner parts of the onion.

2. In a large skillet, heat a drizzle of olive oil over medium heat. Sautee the chopped onion for a few minutes, then add the garlic. Add the ground beef and cook until browned. Drain any excess fat.

3. Season the meat with oregano, cumin, salt, pepper, dill, and parsley. Stir in the tomatoes, reserving some of the juice, and crush them. Add rice and allow to cook a few minutes to combine. Add the feta if using. Taste and adjust the seasonings, then allow the mixture to slightly cool.

4. In a baking dish, pour a little olive oil and spread over the whole thing. Fill each onion layer with the filling and place cut side down. Add about ¼ cup onion broth to the dish, along with some of the reserved tomato sauce. Drizzle with more olive oil, then bake in a preheated 375°F oven for 30 minutes to an hour for them to cook completely. Serve with additional parsley