Stuffed Beets Recipe

Ingredients for Stuffed Beets

• 2 tablespoons vegetable shortening
• 6 beets
• 2 green peppers
• 2 tablespoons breadcrumbs
• ½ teaspoon onion juice
• Salt and pepper to taste
• Watercress

Instructions

1. Select 6 smooth even-sized beets and boil in boiling salted water until tender.
2. Peel, remove root end and remove center, leaving shell about half inch thick.
3. Remove stems and seeds from peppers; cover peppers with boiling water ten minutes.
4. Dice them with scooped out beet, add vegetable shortening, breadcrumbs, and seasonings.
5. Mix and divide into beet shells, dot with vegetable shortening and bake in moderate oven twenty minutes.
6. Serve garnished with watercress.
7. Sufficient for six beets.