Spicy stuffed small onions with paprika-tomato

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put the rice in plenty of boiling salted water and cook for about 25 minutes. Add the lentils after about 15 minutes. Peel onions and cut them flat at both ends. Hollow out the onions, leaving a rim of about 1/2 cm all around.

2. 2

   Finely chop the onion interior. Drain rice and lentil mixture and let it cool down a little. Wash parsley, dab dry, chop coarsely except for a few leaves. Mix quark, egg, parmesan and 2/3 of the chopped parsley.

3. 3

   Mix curd cream, rice and lentil mixture and half of the onion inside, season with salt and pepper. Pour the mixture into the hollowed out onions. Place the onions in an ovenproof casserole dish (approx. 30 cm long).

4. 4

   Pour on 1/4 litre of the stock, cover the mould and cook the onions in the preheated oven (electric range: 175°C/ gas: level 2) for approx. 40 minutes. Clean the tomatoes, carve them crosswise, blanch them briefly in boiling water, chill and peel the skin.

5. 5

   Remove the stalk and dice the tomatoes. Heat the oil. Sauté the rest of the onion interior in it. Add tomatoes and fry briefly. Pour in remaining stock, bring to the boil and simmer sauce for about 10 minutes.

6. 6

   Clean, wash and cut the peppers into strips. Wash the rosemary. Needles, except for some stems for garnishing, strip and chop. Puree tomato sauce. Add paprika and chopped rosemary and simmer sauce for another 5 minutes.

7. 7

   Season to taste with salt and pepper. Sprinkle the stuffed onions with the remaining chopped parsley. Garnish with the parsley leaves and rosemary stems. Sprinkle with coarse pepper and serve with the pepper and tomato sauce.

Nutrition Facts

KCAL
430 kcal

CARBS
49 g

FATS
15 g

PROTEINS
23 g