I’m back with another food post, friends.
I’m talking about beetroots today. They are said to be a natural anti-inflammatory vegetable which is what we are after in our house. But what can be done differently with beets? Well, this is one of my new faves that I like to think I made up because I’ve never heard of a Beet Stuffed Pepper before. About a week ago I posted a prep picture of this entree on instagram and got a lot of inquisitive likes.
So I’m sharing the deets but hold onto your seats because there’s really only one thing you need to know about making this deliciously, filling vegetarian dish.
Are you ready for it?
The secret to Beet Stuffed Peppers is to follow your favorite traditional stuffed pepper recipe and then subtract the ground beef and add ground beets.
That’s it. Earth shattering, I know. It kind of rhymes too: Subtract the ground beef and add ground beets.
Here’s exactly what I did to make this simple yet tasty dinner.
- Take 3 average size beets, wash and peel the epidermis. Grind the beets in the food processor. Next, mix seasoned bread crumbs into the ground beets. I used about a 50/50 ratio of bread crumbs to beets. The bread crumbs absorb the moisture that the beets cook off.
- Wash and core 2 green peppers. A tip I learned from a friend when baking stuffed peppers is to briefly cook the peppers in boiling water to soften them. This way they are more pliable and do not tear when you stuff them.
- Next, you guessed it, stuff the peppers with the beet mix. I sprinkled fresh shredded parmesan cheese to the top along with more bread crumbs. Also, a dollop of raw honey (my favorite sweetener) on top complements the beet flavor very well. The honey will cook into the stuffed pepper.
- Bake at 325 for about 50 minutes and enjoy!
These stuffed peppers are so filling that I couldn’t even finish mine! Let me know if you give it a try. And again, try this with your own stuffed pepper recipe and just substitute the beef for beets.
P.S. Doesn’t the color remind you of red velvet cake?