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Stuffed Beets



2 tablespoons butter, melted
6 medium beets
2 green peppers
2 tablespoons bread crumbs
1 teaspoon onion juice
Salt and ground black pepper to taste
1 tablespoon butter
Watercress for garnishing


  • Select 6 smooth even-sized beets and boil in boiling salted water until tender.
  • When cooked, drain the liquid and cool. Peel, remove root end and remove center, leaving shell about half inch thick; reserve scooped out centers.
  • Remove stems and seeds from peppers; cover peppers with boiling water ten minutes.
  • Dice scooped out beet centers and place in medium size bowl.
  • Dice green peppers and add to the diced beets.
  • Stir in melted butter, bread crumbs, and seasonings. Mix and divide into beet shells, dot with butter and bake in moderate oven for about twenty minutes.
  • Serve garnished with watercress.

Makes 6 servings.

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