Name: Stuffed Onions with Italian Sausage and Tomato Rice Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 tsp olive oil; 6 large yellow onions, skins removed; 1/2 lb lean ground beef; 1/2 lb ground Italian sausage; 1/2 cup chicken broth; 1/2 cup jasmine rice, rinsed, uncooked; 1 can finely chopped tomatoes (398 mL); 1 shallot, finely chopped; 4 garlic cloves, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp fennel seeds, crushed to release flavor; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp onion powder; 1/4 tsp red pepper flakes (optional); 1 tsp fresh thyme, finely chopped; 1/3 cup fresh Italian parsley, finely chopped; 1 cup strained tomatoes (passata or smooth); 1 1/2 cups chicken broth; 1/4 tsp salt, if required; Balsamic glaze; Drizzle of olive oil; Fresh parsley, chopped

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There’s something incredibly comforting about these Stuffed Onions with Italian Sausage and Tomato Rice Recipe. It’s that perfect mix of hearty Italian flavors wrapped up in a sweet, tender onion that makes this dish a showstopper in any weeknight dinner lineup. I swear, every time I make this, my kitchen smells like a cozy trattoria, and everyone ends up asking for seconds.

This recipe works amazingly well when you want something a little different but still crave those classic Italian vibes. Plus, it’s a one-pan kinda meal that feels special but never complicated. You’ll love how the sausage and tomato-infused rice soak up all the goodness inside the onions – truly a winner in my book!

Ingredients You’ll Need

These ingredients all come together to make a rich, aromatic filling and sauce with layers of flavor. Shopping tip: choosing good quality Italian sausage will really elevate the final dish, and don’t skip the fresh herbs if you can — they brighten everything up beautifully.

Olive oil: Use a good extra virgin olive oil for flavor and to sauté your veggies.
Yellow onions: Large ones are perfect for stuffing; they become sweet and tender when baked.
Lean ground beef: Adds that meaty heartiness without too much fat.
Ground Italian sausage: The star of the show, brings spices and richness.
Chicken broth: Keeps the rice moist and infuses extra savory flavor.
Jasmine rice: I love this for its fragrant aroma and fluffy texture once cooked inside the onion.
Finely chopped canned tomatoes: Adds moisture and a slight tang to the rice mixture.
Shallot: Milder than onion, gives a delicate sweetness.
Garlic cloves: Essential for that punch of savory depth and aroma.
Salt & black pepper: Season carefully to balance flavors.
Fennel seeds: Crush them for an authentic Italian sausage hint.
Dried basil and oregano: Classic Italian herbs that marry great with the sausage and tomato.
Onion powder: Enhances the onion flavor without overpowering.
Red pepper flakes (optional): For those who like a little subtle heat.
Fresh thyme and Italian parsley: These fresh herbs add brightness and freshness.
Strained tomatoes (passata): For a smooth, rich sauce to pour over the onions.
Balsamic glaze, extra olive oil, and fresh parsley (garnish): These finishing touches add a lovely tang and color contrast.

Variations

I always encourage you to make this Stuffed Onions with Italian Sausage and Tomato Rice Recipe your own! Whether you’re cutting back on meat or want to add a twist of fresh veggies, it’s super easy to customize.

Meat-free variation: I once swapped the beef and sausage for a mix of mushrooms and lentils — it was surprisingly hearty and just as satisfying.
Different rice: Try arborio or even quinoa if you want something with a different texture or a gluten-free option.
Heat it up: If you like spice, amp up the red pepper flakes or throw in a diced chili for a fiery kick I personally enjoy.
Cheese addition: I like sprinkling some grated Parmesan or mozzarella on top in the last 10 minutes of baking for a melty finish.
Seasonal herbs: Swap parsley and thyme for rosemary or sage depending on the season; it gives it an earthy twist I adore in cooler months.

How to Make Stuffed Onions with Italian Sausage and Tomato Rice Recipe

Step 1: Prep Your Onions – The Base for Deliciousness

Start by peeling the onions and slicing a small bit off the bottom so they sit flat. Then hollow them out carefully – I use a small spoon or melon baller to remove the layers without breaking the outer shell. Don’t toss the onion centers! Chop them up and you’ll mix them into your filling for extra flavor and less waste.

Step 2: Sauté the Aromatics and Meats

Heat the olive oil in a big pan over medium heat. Toss in the chopped shallot, garlic, and the onion centers you saved, cooking until soft and fragrant. Add the ground beef and Italian sausage, breaking it up with your spatula and cooking all the way through until nicely browned. This step builds the rich flavor foundation that makes the stuffed onions irresistible.

Step 3: Mix in Rice and Seasonings

Once the meat is browned, stir in the rinsed jasmine rice, canned chopped tomatoes, chicken broth, and all your herbs and spices. Give everything a good mix, making sure the rice is coated and soaked in the flavors. This mixture will cook inside the onion shells, so no need to pre-cook the rice – it’s like magic how it all steams perfectly together!

Step 4: Stuff and Bake with Love

Fill each hollowed onion with the sausage and rice mixture — pack it in gently but firmly. Place them upright in a baking dish. Pour over the sauce made from strained tomatoes, chicken broth, and a pinch of salt to keep the onions moist while baking. Cover tightly with foil and bake at 375°F (190°C) for about 1 hour or until the onions are tender and the rice is cooked through. Trust me, the waiting is worth it!

How to Serve Stuffed Onions with Italian Sausage and Tomato Rice Recipe

The image shows one large layer of roasted stuffed onions arranged tightly in a white dish, each onion golden brown with some charred marks on the surface, revealing a reddish-orange filling inside. The onions are drizzled with a dark balsamic glaze in thin stripes and garnished with small pieces of green herbs scattered evenly over the top. The dish rests on a white marbled surface, creating a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love drizzling a little balsamic glaze over these stuffed onions just before serving – it adds a lovely sweet tang that balances the savory sausage beautifully. A fresh sprinkle of chopped parsley and a final drizzle of olive oil bring brightness and a glossy finish that’s as pretty as it tastes.

Side Dishes

This dish is hearty enough to shine on its own, but pairing it with a crisp green salad or roasted seasonal veggies makes for a well-rounded meal. Sometimes I serve it alongside garlicky sautéed spinach or some crusty garlic bread to mop up any delicious sauce left on the plate.

Creative Ways to Present

For dinner parties, I like to nestle the stuffed onions on a bed of fresh arugula and add thin shavings of Parmesan on top. It turns this humble dish into a rustic centerpiece that gets compliments every time. You could also bake smaller onions for individual portions – so charming and fun to eat!

Make Ahead and Storage

Storing Leftovers

I store leftover stuffed onions in an airtight container in the fridge where they keep beautifully for up to 3 days. When I reheat, I cover them with foil to keep the moisture locked in — they never dry out and still taste just as delicious the next day.

Freezing

Freezing these stuffed onions works well too! I wrap each one individually in plastic wrap and then foil before popping them in the freezer. When I’m ready to enjoy, I thaw them overnight in the fridge and bake covered at a moderate temperature until warmed through. It saves so much time on busy nights.

Reheating

I find reheating in the oven gives the best texture, keeping the rice fluffy and the onion tender. A low bake with foil for about 20-25 minutes works perfectly. If you’re in a rush, covering and microwaving on medium power also does the job—just be careful not to overdo it or the texture can get a bit mushy.

FAQs

Can I make Stuffed Onions with Italian Sausage and Tomato Rice Recipe gluten-free?

Absolutely! Since this recipe uses rice instead of breadcrumbs or pasta, it’s naturally gluten-free. Just ensure your chicken broth and sausage don’t contain any hidden gluten—most brands are safe but it’s always good to check labels.
Is it necessary to rinse the rice before cooking inside the onions?

Yes, rinsing jasmine rice helps remove excess starch, which prevents it from becoming gummy or sticky inside the onions. It ensures your rice cooks up fluffy and separates nicely after baking.
Can I prepare the dish ahead of time and bake later?

You sure can! Fill the onions with the mixture, cover the dish tightly, and refrigerate for up to 24 hours before baking. Just give the baking time a little extra since the filling will be cold.
What can I serve with this recipe to make a full meal?

A fresh green salad or roasted vegetables complement the stuffed onions nicely. Garlic bread or a simple side of sautéed greens also pairs well for a comforting and balanced meal.
Can I substitute the Italian sausage with turkey or chicken sausage?

Definitely! Turkey or chicken sausage will work just fine and make the dish a bit lighter. Just pick flavorful, well-seasoned sausages to maintain that savory depth.

Final Thoughts

This Stuffed Onions with Italian Sausage and Tomato Rice Recipe holds a special place in my recipe box because it’s both comforting and impressive without a lot of fuss. I recommend you try it when you want something cozy yet a little different from your usual weeknight meals. Trust me, once you taste those tender onions packed with savory sausage and herby tomato rice, you’ll be adding this to your repeat list just like I did!