persian

Stuffed Onions with Beef and Split Peas

Name: Stuffed Onions with Beef and Split Peas
Yield: 1 serving
Cuisine: persian
Ingredients: 320 g large yellow onions; 140 g ground beef (90% lean); 35 g yellow split peas, dry; 220 g tomato sauce or crushed tomatoes; 8 g olive oil; 2 g turmeric, ground; 120 g water; 2 g salt; 0.5 g black pepper

This braised dish pairs large yellow onions with ground beef, yellow split peas, dry and tomato sauce or crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

71 g Carbohydrates

23 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

320g large yellow onions 128 kcal
140g ground beef (90% lean) 246 kcal
35g yellow split peas, dry 119 kcal
220g tomato sauce or crushed tomatoes 70 kcal
8g olive oil 71 kcal
2g turmeric, ground 6 kcal
120g water 0 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

large yellow onionswater
Trim onion ends and cut a slit down one side. Simmer onions in salted water 8 to 10 minutes until layers loosen; drain and cool.
large yellow onions
Separate onion into large shells. Reserve any torn pieces and chop them for the filling.
yellow split peaswater
Rinse split peas. Simmer in water 15 minutes until just tender; drain well.
large yellow onionsground beef (90% lean)yellow split peastomato sauce or crushed tomatoesturmericsaltblack pepper
Mix ground beef with cooked split peas, chopped reserved onion, turmeric, salt, pepper, and half the tomato sauce.
large yellow onionstomato sauce or crushed tomatoeswater
Stuff onion shells and place snugly in a small pot. Pour remaining tomato sauce and water around them.
large yellow onions
Cover and simmer on low 30 to 35 minutes until onions are tender and filling is cooked. Rest 5 minutes before serving.