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Lunch recipe · from the recipe book

Smoky Beef-Stuffed Onions with Roasted Roots

Sweet roasted onion shells hold a smoky paprika beef and bulgur filling, served alongside caramelized carrots, parsnip-sweet butternut and crisp-edged red potatoes.

Smoky Beef-Stuffed Onions with Roasted Roots

Ingredients

  • 8 medium880 gYellow onion4 large, peeled, tops and roots trimmed
  • 1 lb450 gGround beef, 90% lean
  • ½ cup70 gBulgur, dry
  • ¾ cup180 gWaterboiling
  • 2½ small450 gRed potatoescut into 1-inch chunks
  • 4 medium250 gCarrotscut into 1-inch pieces
  • 2 cups cubed280 gButternut squash, peeledcut into 1-inch cubes
  • 3 cloves9 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1½ tbsp10 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2 tbsp30 gOlive oil
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 4 oz120 gPlain Greek yogurt, nonfat

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Pour the boiling water over the bulgur in a bowl, cover and let stand 15 minutes until tender; fluff with a fork.
  3. Meanwhile, simmer the whole trimmed onions in a pot of water for 10 minutes until slightly soft. Drain, cool briefly, then cut each in half crosswise and pop out the inner layers, leaving 2 to 3 outer layers as cups. Finely chop the scooped-out onion centers.
  4. In a large bowl, toss the potatoes, carrots and butternut with two-thirds of the olive oil, half the salt, half the black pepper and one-third of the smoked paprika. Spread them on the sheet pan and roast 15 minutes.
  5. While the vegetables roast, mix the beef, cooked bulgur, chopped onion centers, garlic, tomato paste, cumin, the remaining two-thirds of the smoked paprika, the remaining half of the salt and the remaining half of the black pepper in a bowl.
  6. Pack the beef filling into the onion cups, mounding it slightly, and brush the outsides of the onion cups with the remaining one-third of the olive oil.
  7. Stir the root vegetables, push them to the edges and set the stuffed onions in the center of the pan. Roast 30 to 35 minutes, until the vegetables are browned and the filling reaches 160°F (71°C) in the center.
  8. Top with the parsley and serve with the Greek yogurt on the side for spooning over.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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