Ingredients:
1/2 cup sour cream
4 teaspoons horseradish
4 large red onions
1 tablespoon olive oil
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 slices bacon, fried until crisp ( Save 1 tbsp of grease)
1 (16 ounce) cans chopped beets
1 garlic cloves
1 teaspoon rosemary
1 large red bell peppers
Directions:
Combine sour cream and horseradish; chill until ready to serve.
Pre-heat oven to 400 F.
Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
Brush with oil and add 1/2 of salt and pepper.
Roast for 15-20 minutes.
Fry bacon.
Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
Top with crumbled bacon.
Return to oven and roast another 5 minutes.
Serve with horseradish/sour cream sauce.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.