Skip to content
Red onions stuffed with bulgur wheat, celeriac and kale recipe

Red onions stuffed with bulgur wheat, celeriac and kale recipe

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

  • Energy

    1990kj
    475kcal     24%

  • Fat

    20g 29%

  • Saturates

    5g 27%

  • Sugars

    23g 26%

  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 62.7g Protein 14.8g Fibre 8.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Heat ½ tbsp oil in a baking dish, then add the onions. Cover with foil and bake for 35-40 mins, until tender.
  3. Meanwhile, cook the bulgur wheat following the pack instructions.
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, steam the beans or peas for 4 mins. Serve with the onions and extra stuffing.

You may also like

Be the first to comment

Before you comment please read our community guidelines.