Stuffed onions

For 4 people: 4 large white onions-200 g of boiled peas al dente-2 1/2 tsp vegetable sausage-tomato-parsley-margarine q. b.-olive oil-salt-pepper-breadcrumbs

Peel the onions, rinse them carefully under the water current, dry them with paper towels and sear them for about 5/6 minutes in boiling salted water.
Soon after, drain, cut into half horizontally and empty them of the pulp in order to obtain of bowls.
In a skillet, melt margarine and pour peas you leave for about 10 minutes.
Next, using a mixer, blend for a few seconds the flesh of onions, peas, sausage, extra virgin olive oil, salt and pepper until get a puree, which combine the chopped parsley.
Mix carefully and transferred in equal parts the mixture into each mixing dish.
Place them in a pan greased with oil, sprinkle with the breadcrumbs and cook in a preheated oven for about 20 minutes at 200°.
Serve hot immediately.