Stuffed Onion

2 lbs. ground beef 1 cup jasmine rice (raw) 4 large onions 3 tbsp tomato paste 1 cup diced red bell pepper 1 cup of diced tomatoes 1-2 tbsp minced garlic 1 cup chopped parsley 2 tsp kosher salt ½ tbsp black pepper 1 tsp thyme 2 tbsp Vegas Heat Junkie 6 Chile Blend Seasoning Powder

SAUCE 2 tbsp butter 2 tbsp tomato paste 2 cups chicken stock. 2 tbsp Vegas Heat Junkie Garlic Habanero hot sauce to taste.

INSTRUCTIONS PREP ONIONS

1. Trim tops, peel, and slice each onion halfway lengthwise (don’t cut through).
2. Boil onions for 10-15 minutes until soft. Drain and cool in cold water.
3. Gently separate layers.

FILLING

1. Mix all filling ingredients in a large bowl.
2. Spoon onto each onion layer and roll tightly.
3. Place stuffed onion in a baking pan.

SAUCE

1. Melt butter in a pan.
2. tomato paste, and broth.
3. 2 tbsp Vegas Heat Junkie Garlic Habanero hot sauce
4. Bring a boil.

BAKE Preheat oven to 375°F Pour sauce over onions. Cover with parchment/cartouche and lid. Bake 50-60 minutes. Uncover last 10-15 minutes or broil to caramelize.