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.
