Spring Stuffed Onions

• 6 large Vidalias or other sweet onions (about 1 pound each)
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1 1/2 cups water
• 1 tablespoon extra-virgin olive oil
• 1 cup uncooked bulgur or cracked wheat
• 1 cup cubed seeded peeled cucumber
• 1 cup finely chopped fresh parsley
• 1/2 cup minced red onion
• 1/2 cup diced seeded tomato
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1. Preheat oven to 475u0b0.
2. Peel onions; cut 1/2 inch off top and bottom of onions. Place onions in a 13 x 9-inch baking dish coated with cooking spray; lightly coat onions with cooking spray. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions. Bake at 475u0b0 for 40 minutes or until golden. Cool to room temperature. Remove and discard core from each onion, leaving a 1-inch-thick shell.
3. Combine water and oil in a saucepan; bring to boil. Pour over bulgur in a large bowl; cover and let stand 30 minutes. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, cucumber, and remaining ingredients. Spoon 1 cup bulgur mixture into each onion.

other sweet onions, cooking spray, salt, pepper, water, extravirgin olive oil, cucumber, fresh parsley, red onion, tomato, fresh mint, lemon juice, cannellini beans

Taken from www.myrecipes.com/recipe/spring-stuffed-onions (may not work)