4 large onions
2 cloves garlic, minced
1 Tbsp butter or margarine
1 Tbsp olive oil
¼ c. grated Parmesan
¼ c. fine dry bread crumbs
¼ c. finely chopped green pepper
½ tsp. dried basil, crushed
½ tsp. dried oregano, crushed
½ tsp. dried parsley, crushed
½ tsp. salt
dash pepper

Spray cold baking pan with non-stick cooking spray. Set aside.

In medium saucepan, boil onions 5 minutes. Remove from pan and carefully carve out the centres of the onions. Cut root end so they will lie flat in the pan, rub each with oilve oil and place in pan.

Chop about ¼ cup of the unused centres of the onions. In a skillet cook chopped onion, garlic, green pepper and butter until tender but not browned. Stir in Parmesan, bread crumbs, herbs, salt and pepper and spoon into shells. Bake at 415ºF. for 10-15 minutes.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.