Red onions stuffed with bulgur wheat, celeriac and kale recipe
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- Serves 2
- Takes 1 hr 20 mins
- 475 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1990kJ 475.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.9g
- Sugars
- 23g
of the Reference intake
Carbohydrate 62.7gProtein 14.8gFibre 8.9g
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Sign in to shopMethod
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat½tbsp 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.
- See more Healthy recipes
