Lamb stuffed red onions

Ingredients

• 600 g Lamb mince
• 1 pcs Red bell pepper, finely diced
• 40 g Canadian bacon, minced
• 4 pcs Red onions, as big as possible
• 120 g Brown rice
• 1 tbsp Extra virgin olive oil
• 1 tsp Sea salt
• 1 tsp Rosemary, dried

Method

1. Preheat the oven to 200°C. Lightly oil a baking dish.
2. In a saucepan heat the oil. Add rice and stir.
3. When the rice gets a lighter colour, add 400ml of water, salt and stir.
4. Reduce heat, cover and simmer for 20 minutes.
5. Meanwhile, bring the remaining water to a boil. While it's heating, peel the onions.
6. Add the peeled onions; boil for 12 to 15 minutes, or until tender. Avoid overcooking, they need to be tender but not mushy.
7. Drain, cool and slice off the tops. Remove the centers, leaving the shell intact.
8. Chop onion centers and set aside.
9. By this time, the rice must be almost done and most of the water should have been evaporated. Take it off from heat.
10. In another saucepan, add bacon and fry until the fat cooks out mostly.
11. Take the bacon out to a plate then add lamb and dried, shopped rosemary.
12. Cook until it becomes lighter.
13. In a large mixing bowl, add rice, chopped onions, bacon and lamb, chopped pepper and mix to combine.
14. Spoon the mixture into onion shells.
15. Place onions in the prepared baking dish.
16. Cover and bake for 20 minutes. Uncover, and bake an additional 5 minutes.