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“Add a Mediterranean twist to your Sunday lunch - serve these alongside roast chicken or lamb, or with salad as a light veggie lunch.”

Ingredients Nutrition

  • 4 large onions, peeled
  • 3 ounces mozzarella cheese, roughly chopped
  • 3 12 ounces cheddar cheese, grated
  • 2 tablespoons olives, halved
  • 2 ounces roasted red peppers, from a jar, drained and roughly chopped
  • 1 garlic clove, crushed
  • 2 ounces breadcrumbs
  • 2 sprigs thyme, leaves only


  1. Heat oven to 425°F
  2. Halve each onion through the middle. Microwave in pairs for 4 mins on High until soft.
  3. Remove the middles of the onions, leaving about 3 outer layers in place, like little bowls.
  4. Whizz the onion middles in a food processor until pulpy.
  5. Mix with the mozzarella, half the cheddar, the olives, peppers, garlic, crumbs and most of the thyme, then season well.
  6. Spoon the filling into the onion cases and transfer to a baking dish. Sprinkle with the remaining cheddar and thyme, then roast for 15 mins until hot through and golden.

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