Name: Greek Stuffed Onions
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4 large yellow or white onions; 1 cup cooked rice; 2 tablespoons olive oil; 2 garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh dill, chopped; 1/2 cup ground plant-based meat or cooked lentils (optional); 1/4 teaspoon cinnamon or allspice (optional); Salt and pepper to taste; 1 tablespoon lemon juice; 1 cup vegetable broth or water

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These Greek Stuffed Onions are one of my favorite comfort foods with a Mediterranean twist. I hollow out tender onions and fill them with a savory mixture of rice, herbs, and sometimes ground plant-based meat or lentils, then bake them until perfectly soft and flavorful. Each bite is rich with traditional Greek flavors and satisfying textures.

Why You’ll Love This Recipe

I love how hearty and aromatic these stuffed onions are. The sweetness of the baked onion contrasts perfectly with the herby, savory filling. They’re great as a main dish or a unique side, and they look beautiful when served. This recipe brings simple ingredients together in a way that feels both rustic and special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

large yellow or white onions
cooked rice
olive oil
garlic (minced)
fresh parsley and dill (chopped)
tomato paste
ground plant-based meat or cooked lentils (optional)
cinnamon or allspice (optional, for warmth)
salt and pepper
lemon juice
vegetable broth or water

Directions

I peel the onions and boil them whole for about 10 minutes until just tender, then let them cool slightly.
I carefully separate the outer layers of each onion to create shells for stuffing.
In a skillet, I heat olive oil and sauté garlic (and plant-based meat if using) until aromatic.
I stir in tomato paste, herbs, spices, cooked rice, salt, and pepper, then mix in lemon juice for brightness.
I fill each onion layer with the rice mixture and place them in a baking dish.
I pour a little vegetable broth around the stuffed onions, cover with foil, and bake at 375°F (190°C) for about 30-35 minutes.
I uncover for the last 10 minutes to let the tops get lightly golden.

Servings and timing

This recipe makes about 4 servings.

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Variations

Sometimes I add raisins or pine nuts to the filling for a more traditional Greek flavor. I’ve also used quinoa instead of rice for a different texture. For a non-plant-based version, ground beef or lamb can be used. A splash of white wine in the baking broth also adds depth.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) covered with foil or microwave them with a little extra broth to keep them moist.

FAQs

Can I prepare the onions ahead of time?

Yes, I boil and separate the onion shells a day in advance and store them in the fridge.

What type of rice works best?

I usually use short- or medium-grain rice for a softer, cohesive filling.

Are these freezer-friendly?

They freeze fairly well. I let them cool completely, then wrap and freeze. I thaw overnight before reheating.

Can I make these fully vegan?

Yes, I use lentils or plant-based ground meat and ensure the broth is vegetable-based.

What should I serve with these?

I often pair them with a Greek salad, crusty bread, or roasted vegetables.

Conclusion

Greek Stuffed Onions are a delicious and comforting dish I love making when I want something hearty and packed with flavor. With tender onions, herbed rice, and a hint of lemon, they’re a classic dish that always feels like a treat, whether served as a main or side. They’re simple, satisfying, and beautifully Mediterranean.