4 onions, peeled
2 cups chopped broccoli
1/4 cup chopped bell pepper
2 Roma tomatoes, cubed
1 cup bread crumbs
1/2 tsp. oregano
Salt and pepper, to taste
1/4 cup margarine, cubed
Cayenne pepper, to taste
1/2 cup water
• Hollow out the onions, creating a hole in the center but leaving the bottom intact.
• In a bowl, combine the broccoli, pepper, tomatoes, bread crumbs, oregano, salt, and pepper. Fill the onions with the mixture. Top with some of the margarine and sprinkle with the cayenne pepper.
• Place in a slow cooker and pour the water around the onions, not over them. Cook on low for 6 to 8 hours, or until the onions are tender.
Makes 4 servings
