Spicy Stuffed Onions

Spicy Stuffed Onions

Serves 6

Points per recipe 2½

Points per serving ½

Core recipe

6 medium sized onions, red or white

225g potatoes, peeled and diced

frylight

2 tsp paprika

1 tsp turmeric

½ tsp ground cumin

pinch chilli powder

400g can chopped tomatoes

1 tsp fennel seeds

Preheat ovent o Gas 5/190ºC/375ºF. 

Peel the onions and trim the root ends so that they sit up without rolling around.  Cook in boiling water for 5 mins.  Drain and cool.

Cut the tops off the onions and scoop out the insides leaving a shell about 6mm/¼ " thick.  Chop the insides and tops and fry with the potatoes for 5 mins.  Add spices and cook 2 mins, stirring all the time.  Stir in the tomatoes and fennel seeds.  Simmer 3 mins until thick.

Arrange onion shells in a shallow ovenproof dish and spoon in the filling.  Cover tightly with foil and bake for 45 min to 1 hour until tender.  Serve.

 If you have any spare points a sprinkling of grated cheese would be nice on these.