Stuffed Roasted Red Onions

Servings: 2

Timings: 25 mins prep, 30 mins cooking

We love rice and lentils in our house. This recipe was inspired by left overs in the fridge and I wanted to create a recipe combining rice, lentils and roasted onions. You can also do this with roasted peppers or butternut squash


2 or 3 medium to large red onions

half a tbl Zing Foods Paprika Spiced coconut oil

1 cup of cooked rice

1 cup of cooked lentils

1 cup of fried breadcrumbs

Chopped parsley to garnish


Cook the rice and lentil (if you do not already have any left over)

Cut 2 red onions in half through the middle with root at the bottom and roast slowly in the oven until caramelised, approx 30-40 minutes @ 160 degrees

Pull to pieces the onion, keeping 4-6 of the largest spheres

The other bits of the onion are going to be used in the filling, so chop the bits of cooked onion you don't need, place in a frying pan and heat up with Paprika Spiced coconut oil

Add the rice and lentils and throughly heat through. Pile back into the shells, sprinkle with breadcrumbs and finish off in the oven to crisp up the breadcrumbs, approx 10 mins @ 180 degrees

You can add other things to the dish, I stirred some tomato through at the end but felt it didn't add enough to add it to the ingredients, but it helped on colour