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Red onions stuffed with bulgur wheat, celeriac and kale recipe
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4 ratings
Created by The Tesco Recipes team
A delicious spin on stuffed peppers, sweet red onions are loaded with hearty bulgur, nutty celeriac, fragrant kale and creamy Stilton in this delicious dinner for two. See method
Ingredients
- 1 tbsp olive oil
- 4 large red onions, topped and tailed, skin removed
- 90g bulgur wheat
- 100g celeriac, coarsely grated
- 20g walnut pieces
- 20g dried cranberries
- 60g kale, finely shredded
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp half fat crème fraîche
- 25g Stilton, crumbled
- 120g green beans or sugarsnap peas
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1990kj
475kcal
24%
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Fat
20g
29%
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Saturates
5g
27%
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Sugars
23g
26%
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Salt
0.9g
16%
of the reference intake
Carbohydrate 62.7g
Protein 14.8g
Fibre 8.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat ½ tbsp oil in a baking dish, then add the onions. Cover with foil and bake for 35-40 mins, until tender.
- Meanwhile, cook the bulgur wheat following the pack instructions.
- Remove the onions from the oven and carefully scoop out the centres with a spoon. Chop the removed centres and add to a frying pan with the remaining oil and the celeriac. Cook over a low heat for 5 mins, stirring often.
- Stir in the walnuts, cranberries and kale. Cook for a further 2 mins, until the kale wilts. Stir in the bulgur wheat, parsley, crème fraîche and half the Stilton. Season.
- Spoon this mixture into the onions, and return them to the dish, spooning any excess stuffing onto the dish. Top the onions with the remaining Stilton; bake for 10-15 mins.
- Meanwhile, steam the beans or peas for 4 mins. Serve with the onions and extra stuffing.