Onions Stuffed with Vegetables and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,117 mg | (28 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 8 medium sized yellow onion
- 750 grams mixed Vegetables (as per choice, such as bell peppers, mushrooms, zucchini, eggplant, tomato)
- ½ bunch fresh Fresh herbs
- 75 grams Hard cheese
- ⅕ l Vegetable broth
- salt
- freshly ground peppers
- 1 tsp ground paprika
- 2 Tbsps vegetable oil
- vegetable oil (for the mold)
Preparation steps
Peel the Spanish onions and cook for 10-15 minutes in boiling salted water, depending on the size. Remove the onions from the water and let drain. Cut out a lid from each cooked onion and scoop out the bottoms from the center gently with a teaspoon. Chop 2 tablespoons of scooped-out onion.
Trim, rinse and cut the vegetables into small dices.
Heat the oil in a saucepan, saute the chopped onions in it, add the diced vegetables and fry briefly. Chop the herbs and mix into the vegetables. Season with salt, pepper and paprika.
Fill the cooked vegetables into the onions. Grate the cheese coarsely and sprinkle over the vegetables. Place the onions in a baking dish greased with oil, pour the broth over, and add the remaining cooked vegetables into the baking dish. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) 40 minutes.
Serve with mashed potatoes or rice.
