hungarian

Baked Stuffed Onions with Pork and Buckwheat

Name: Baked Stuffed Onions with Pork and Buckwheat
Yield: 1 serving
Cuisine: hungarian
Ingredients: 140 g large onion; 86 g ground pork (85-90% lean); 91 g buckwheat, cooked; 8 g sunflower oil; 2 g sweet paprika; 64 g water; 1 g salt; 0.54 g black pepper

This baked dish pairs large onion with ground pork, buckwheat, cooked and sunflower oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

83 g Carbohydrates

21 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g large onion 56 kcal
86g ground pork (85-90% lean) 208 kcal
91g buckwheat, cooked 311 kcal
8g sunflower oil 71 kcal
2g sweet paprika 6 kcal
64g water 0 kcal
1g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

large onionwater
Heat the oven to 400 F (205 C). Parboil the whole onions in simmering water for 8 minutes; cool, then hollow out centers leaving 2 outer layers.
large onionground pork (85-90% lean)buckwheatsunflower oilsweet paprikasaltblack pepper
Chop the removed onion centers. Mix ground pork with cooked buckwheat, chopped onion, sweet paprika, salt, pepper, and oil.
large onionwater
Stuff the onions tightly and place in a small baking dish. Add water to the dish.
Cover with foil and bake 25 minutes; uncover and bake 10 minutes to brown lightly.
large onion
Rest 5 minutes, then spoon pan juices over the onions before serving.