Baked Stuffed Vidalia Onions
6 large Vidalia onions
1/2 lb ground beef
3/4 C chopped green peppers
beef broth or melted butter
1 C buttered bread crumbs
1/2 C hot water
Cook Vidalia onions 10 minutes in enough water to cover them. Drain and cool. Remove center of Vidalias, leaving a shell about 1/4-inch thick. Drain shells and chop centers. Brown beef in Clay Coyote Flameware Skillet on medium heat, stirring to crumble, until cooked (about 10 min.); drain. Combine beef, peppers, chopped onion and bread crumbs. Moisten with broth or melted butter and stuff into shells. Sprinkle with remaining bread crumb mixture. Place in baking dish. Pour hot water in dish, about 1-inch deep. Bake 20-30 minutes at 350 degrees or until stuffing is hot and onions are tender. Makes 6 servings.
