4 large (14 to 16 ounces each) Texas SpringSweet or Texas 1015 SuperSweet onions
1 1/2 cups diced sweet bell pepper
1 cup diced sweet bell pepper
2 tsp. minced garlic
2 tsp. dry basil
1/4 tsp. ground pepper
1/2 cup grated Romano cheese
1/2 cup water

To prepare each onion for stuffing, cut a minimal slice from root end. Slice off about 3/4 inch from stem end; peel and discard skin. With small knife or apple corer, scoop out and reserve onion, using spoon as needed to make a 1/2-inch shell. Do not cut through bottom of shell. Each onion will hold about 3/4 cup stuffing. Chop enough scooped onion to measure 1 1/2 cups. In medium bowl, mix onion with zucchini, bell pepper, garlic, basil and ground pepper. Set aside 2 tablespoons cheese. Add remaining cheese to vegetables. Place onions in baking dish. Spoon filling into shells, mounding up. Add water to dish, cover and bake at 400 degrees F for 35 to 40 minutes or until onions are tender. Sprinkle with cheese to serve.
Makes 4 servings.

Note: If using special onion bakers, center 1 stuffed onion in each baker, add 1/4 cup water, cover and place in cold oven. Set temperature at 400 degrees F and bake 50 to 55 minutes or until tender.
Nutritional analysis per serving: 120 calories; 7.3 g protein; 4.7 g fat; 13.6 g carbohydrate; 2.9 g fiber; 17 mg cholesterol; 197 mg sodium