4 large onions. ¾ cup cooked rice. ¾ cup roasted chopped peanuts (or any other nuts) 1 medium green pepper diced. Salt and pepper to taste 2/3-cup vegetable stock. Steam the onions, with the skin, for 20 minutes, drain and cool slightly. Mix rice with nuts, seasoning and pepper. Slice the top and bottom of each onion with a sharp knife. Press out the center. Put the onions in a oven proof dish. Fill the onions with the rice. Chop the onion, which was removed from the center, and add to the vegetable stock. Pour over the onions and bake, covered, for 30 minutes at 200 degrees C.
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