Baked Sausage Stuffed Vidalias

by Kayla Jackson


  • ½ cup uncooked white rice
  • 6 large Vidalia
  • 3/4 lb. ground spicy pork sausage
  • ¼ cup chopped green bell pepper
  • 1 egg, beaten
  • 1 (8 oz.) package cream cheese, softened
  • ½ tsp. dried oregano
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. butter, melted
  • ½ tsp. paprika


Preheat oven to 400 degrees. Lightly grease a baking dish. In a saucepan, bring one cup water to boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Peel onions and slice off the tops; Boil for 12 – 15 minutes or until tender, but not mushy. Drain, cool, and remove the centers, leaving the shell intact. Chop onion centers and reserve ½ cup.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside, reserving drippings. Sauté green pepper and ½ cup chopped onion in sausage drippings.

In a large bowl, combine green pepper, onion, sausage, egg, one cup cooked rice, cream cheese, oregano and parsley. Spoon mixture into onion shells and place in prepared dish. Combine melted butter and paprika; brush tops of onions.

Cover and bake in preheated oven for 15 minutes. Uncover, and bake an additional 5 minutes.