Vegetable-Stuffed Baked Onions

• 8 to 10 medium onions, peeled
• 4 bacon strips, diced
• 3/4 cup finely chopped carrots
• 1/2 cup finely chopped sweet red pepper
• 1-1/2 cups soft bread crumbs
• 1/3 cup minced fresh parsley
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3/4 cup beef broth

1. Cut 1/2 in. off the top of each onion; trim bottom so onion sits flat. Scoop out center, leaving a 1/2-in. shell. Chop remaining onion; set aside 1/2 cup (discarding remaining onion or save for another use). Place onion shells in a Dutch oven and cover with water. Bring to a boil; reduce heat and cook for 8-10 minutes.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In same skillet, saute the chopped onion, carrots and red pepper in drippings for 8 minutes or until tender. Remove from the heat; stir in the bread crumbs, parsley, butter, salt, pepper and reserved bacon.
3. Drain onion shells; fill each with about 1/3 cup vegetable mixture. Place in an ungreased shallow 3-qt. baking dish. Pour broth over onions. Cover and bake at 350u0b0 for 45-50 minutes or until heated through.

onions, bacon, carrots, sweet red pepper, bread crumbs, parsley, butter, salt, pepper, beef broth

Taken from www.tasteofhome.com/recipes/vegetable-stuffed-baked-onions/ (may not work)