Stuffed Beets

Ingredients

• Six large beets
• 2 green peppers
• 4 teaspoon of pepper
• 2 onions, minced
• 1 cup of bread crumbs
• 1% teaspoon salt
• small piece of butter on top of each

Method

1. 1

   Boil the beets in salted water until tender.

2. 2

   Plunge into cold water, take off skins, carefully top ends from beets, and remove the centre.

3. 3

   Clean peppers, remove stems and seeds, and put pepper pods in boiling water for 10 minutes.

4. 4

   Make a dressing of the crumbs, add the chopped beet centres with pepper pods and onions, butter, and seasoning.

5. 5

   Mix thoroughly and fill beet shells.

6. 6

   Bake in a moderate oven.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 18. The excerpt below is the record exactly as published.

STUFFED BEETS. Six large beets, 2 green peppers, 4 teaspoon of pepper, 2 onions, minced, 1 cup of bread crumbs, 1% teaspoon salt. Boil the beets in salted water until tender, Plunge into cold water, take off skins, carefully top ends from beets, remove the centre. Clean peppers, remove stems and seeds, put pepper pods in boiling water for 10 minutes. Make - a dressing of the crumbs, add the beet centres chopped with pepper pods and onions, butter and seasoning. Mix thoroughly and fill beet shells, place small piece of butter on top of each

Cook this with the app: pantry check, scaling, and the assistant.