1. Pre-heat oven to 200C / 400F / Gas 6. 2. Boil the onions in their skins for 45-50 minutes until very tender. Drain and leave to cool. 3. Cook the rice in plenty of boiling water, until tender. Drain well. 4. Put the hazelnuts and peanuts on a sheet of foil and cook under the grill until brown, turning frequently. Leave the skins on the hazelnuts and finely chop with the peanuts. 5. Mix the tomatoes with the rice, Cheese, nuts, herbs and turmeric. 7. Divide the stuffing between each Onion, pressing it well into the centre. Place in a roasting tin, cover and bake for about 40 minutes. Serve hot.