Stuffed onions with paprika sauce

Name: Stuffed onions with paprika sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 6 medium-sized onions; 2 TABLESPOONS Oil, 75 g millet; 1/2 l Vegetable broth; 75 g Middle Ages; 7-10 Tbsp Gouda cheese; 1/2 bunch Parsley; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp Grease; 2 red peppers; 1 TABLESPOON Flour; 200 g strained tomatoes

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

6 medium-sized onions
2 TABLESPOONS Oil, 75 g millet
1/2 l Vegetable broth
75 g Middle Ages
7-10 Tbsp Gouda cheese
1/2 bunch Parsley
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp Grease
2 red peppers
1 TABLESPOON Flour
200 g strained tomatoes

Directions

1
Peel the onions and cut off one lid each. Hollow out the onions. Finely dice the onion interior and lid
2
Fry 1/3 onion cubes in 1 tbsp. hot oil until translucent. Add millet and 1/4 l broth. Bring to the boil, cover and cook for about 20 minutes
3
Dice the cheese. Wash and chop parsley. Mix both with the millet. Season with salt and pepper and fill into the onions
4
Put onions in a greased casserole dish and pour on 1/4 l stock. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 30 minutes
5
Clean, wash and finely dice the peppers. Fry with remaining diced onion in 1 tbsp. hot oil. Dust with flour and sauté briefly. Stir in tomatoes. Bring to the boil, cover and simmer for about 5 minutes. Season to taste with salt, pepper and a little sugar. Arrange everything