Stuffed Onions with Balsamic Drizzle

For balsamic drizzle, bring balsamic vinegar to boiling in a small heavy saucepan; reduce heat. Simmer, uncovered, about 10 minutes or until reduced by half; remove from the heat. Stir in jam and 1 teaspoon vegetable oil spread; keep warm.

Preheat oven to 400 degrees F. Peel off and discard outer layer of each onion. Cut a 1/2-inch-thick slice from the stem end of each onion; coarsely chop the slices and set aside. Trim a small slice off the opposite end of each onion so it can stand upright. Using a melon baller or small scoop, hollow out each onion, leaving a 1/4-inch-thick shell. Save the onion centers for another use.

Place the onion shells on a foil-lined baking sheet; brush outsides of the onion shells with 2 teaspoons olive oil. Roast about 20 minutes or until lightly browned and almost tender. Remove from oven. Reduce the oven temperature to 350 degrees F.

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add bell peppers and the chopped onion; cook for 3 to 5 minutes or until tender, stirring occasionally. Remove from heat. Stir in couscous, currants, the remaining 2 teaspoons vegetable oil spread, salt, ground pepper, and paprika. Divide evenly among the onion shells.

Bake, uncovered, for 20 to 25 minutes or until the onions are tender and heated through. Drizzle with 3 tablespoons of the balsamic drizzle (see Tip) before serving. Serve warm.