6 large Vidalia or other sweet onions

Cooking spray

1/2 teaspoon salt, divided

1/4 teaspoon pepper, divided

1 cup cubed, seeded & peeled cucumber

1 Tablespoon extra-virgin olive oil

1 cup uncooked brown rice

1 cup Vidalia Onion & Peach Salsa

1 cup chopped fresh parsley

1 (16 oz.) can cannellini beans or other white beans, drained & rinsed

Preheat oven to 475 degrees.  Peel onions; cut 1/2 inch off top and bottom of onions.  Place onions in a 9 X 13 inch baking dish coated with cooking spray.  Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions.  Bake at 475 degrees for 40 minutes.  Cool to room temperature.  Remove onion core (save & chop up) leaving a 1 inch thick onion shell.  Cook rice according to instructions.  When rice is cool, add olive oil, salsa, parsley, beans and cucumber.  Mix well.  Spoon 1 cup of rice mixture into each onion.  Heat for 15-20 minutes at 350 degrees.