One important tip: Be sure to leave a generous amount of flesh at the bottom of the onions, otherwise they can fall apart during handling. From Debbie Arrington.
- 4 large red onions (yellow can be substituted)
- Olive oil
- 1 small red bell pepper, finely diced
- 2 tablespoons diced pickled jalapeno peppers
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoons brown sugar
- 2 cloves garlic, minced
- 2 cups soy “ground beef”
- 1 (14-ounce) can diced tomatoes
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar
Preheat oven to 425 degrees.
To prepare the onion, trim the ends and peel away any dry skin. Use a melon baller to hollow out each onion, leaving about 1/3 inch of flesh all around. Finely dice 1 cup of the removed onion, saving the remainder for another use.
Use a pastry brush to coat the inside and outside of each onion with olive oil. Alternatively, spray each with cooking oil.
Heat an additional 2 tablespoons olive oil in a medium skillet over a medium flame. Add the diced onion and red and jalapeno peppers. Saute, stirring frequently, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano and brown sugar. Cook 3 minutes, stirring constantly. Add the garlic and cook an additional minute.
Add soy beef and tomatoes and cook, stirring occasionally, until hot, about 5 minutes. Remove from heat and season with salt and pepper.
Carefully spoon enough chili into each onion so that it mounds gently over the top. Arrange the onions on a small rimmed baking sheet and bake for 25 minutes.
Remove the onions from the oven and top each with 1/4 cup cheese. Return to the oven and cook another 5 minutes, or until cheese is melted and slightly browned. Serves 4.
Per serving: 321 calories; 16 g fat (7 g saturated fat; 45 percent calories from fat); 32 g carbohydrates; 30 mg cholesterol; 756 mg sodium; 13 g protein; 8 g fiber.