Prep time: 35 minutes
Cook time: 45 minutes
One important tip: Be sure to leave a generous amount of flesh at the bottom of the onions, otherwise they can fall apart during handling.
4 large red onions (yellow can be substituted)
1 small red bell pepper, finely diced
2 tablespoons diced pickled jalapeño peppers
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
2 cloves garlic, minced
2 cups soy "ground beef"
One 14-ounce can diced tomatoes
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar
Preheat oven to 425 degrees.
To prepare the onion, trim the ends and peel away any dry skin. Use a melon baller to hollow out each onion, leaving about 1/3 inch of flesh all around. Finely dice 1 cup of the removed onion, saving the remainder for another use.
Use a pastry brush to coat the inside and outside of each onion with olive oil. Alternatively, spray each with cooking oil.
Heat an additional 2 tablespoons olive oil in a medium skillet over a medium flame. Add the diced onion and red and jalapeño peppers. Sauté, stirring frequently, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano and brown sugar. Cook 3 minutes, stirring constantly. Add the garlic and cook an additional minute.
Add soy beef and tomatoes and cook, stirring occasionally, until hot, about 5 minutes. Remove from heat and season with salt and pepper.
Carefully spoon enough chili into each onion so that it mounds gently over the top. Arrange the onions on a small, rimmed baking sheet and bake for 25 minutes.
Remove the onions from the oven and top each with 1/4 cup cheese. Return to the oven and cook another 5 minutes, or until cheese is melted and slightly browned.
Per serving: 321 cal.; 13 g pro.; 32 g carb.; 16 g fat (7 sat., 8 monounsat., 1 polyunsat.); 30 mg chol.; 756 mg sod.; 8 g fiber; 18 g sugar; 44 percent calories from fat.