Red Onions Stuffed with Bulgur Wheat, Celeriac and Kale Recipe


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.
Serves 2 - 35 mins to prepare and 45-55 mins to cook - 475 calories / serving



Ingredients
1 tbsp olive oil
4 large red onions, topped and tailed, skin removed
90g (3 1/4oz) bulgur wheat
100g (3 1/2oz) celeriac, coarsely grated
20g (3/4oz) walnut pieces
20g (3/4oz) dried cranberries
60g (2 1/2oz) kale, finely shredded
2 tbsp chopped flat-leaf parsley
1 tbsp half fat crème fraîche
25g (1oz) Stilton, crumbled
120g (4oz) green beans or sugarsnap peas


Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1/2 tbsp oil in a baking dish, then add the onions. Cover with foil and bake for 35-40 minutes, 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 minutes, stirring often.
Stir in the walnuts, cranberries and kale. Cook for a further 2 minutes, 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 minutes.
Meanwhile, steam the beans or peas for 4 minutes. Serve with the onions and extra stuffing.
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