Stuffed Beets With Green Pepper Filling

Ingredients

• 6 beets
• 2 green peppers
• 2 tbsp Crisco
• 2 tbsp breadcrumbs
• 1/2 tsp onion juice
• Salt and pepper to taste
• Watercress for garnish

Method

1. 1 Boil beets in salted water until tender. Peel, remove root end, and scoop out the center, leaving a 1/2-inch thick shell.
2. 2 Blanch green peppers in boiling water for 10 minutes, then remove stems and seeds. Dice the peppers.
3. 3 Mix diced peppers with the scooped-out beet, 2 tbsp Crisco, breadcrumbs, onion juice, salt, and pepper.
4. 4 Fill beet shells with the mixture, dot with remaining Crisco, and bake in a moderate oven (350°F) for 20 minutes.
5. 5 Serve garnished with watercress.