Simple and Vegetarian: Beet-Stuffed Peppers

I have begun preparing for Pesach (Passover) and I have been trying to create recipes that are simple, nutritious, delicious and beautiful.  I think that this one is a winner.

I have remarked for years that beets are an under-appreciated ingredient.  Many people are turned off by its texture and have only been exposed to canned beets. Roasted beets are spectacular, both in taste and in color.  Beets are packed with nutrients and are a great source of  manganese, iron, fiber, folate, potassium and vitamin C.

Beets are the rock stars of this recipe.

beef-stuffed pepper on plate

Ingredients

12 small peppers

2 medium beets
1 large or 2 small onions
4 cloves garlic (optional)
1/2 head cauliflower
1 spaghetti squash

1 egg

1 teaspoon salt
dash pepper

 

Directions

Scrub and rinse all vegetables.  Remove tops of peppers and reserve. Clean insides of peppers, removing seeds and ribs. Save peppers and lids for stuffing.

Grease a foil-covered baking sheet or line with parchment paper.  Place whole beets, onion, garlic and half of a head of cauliflower on the baking sheet.  Cut spaghetti squash in half and place cut-side down on baking sheet.  Roast at 425 degrees F for 1 hour and 15 minutes.  Allow to cool.

Carefully remove seeds from spaghetti squash and discard.  Scrape spaghetti from squash, place in mixing bowl and and discard skin. Using gloves, peel beets and cut into quarters. Separate cauliflower into florets Remove soft onion from skins.

Place egg, salt, pepper, beets, cauliflower, onion and garlic into food processor and process until combined. Fold mixture into spaghetti squash and mix until just combined.

Stuff peppers with the stuffing and top each pepper with a top. Place in baking pan and bake at 400 degrees F for 50 minutes.

 

beet-stuffed peppers

Enjoy!

beet-stuffed peppers before cooking

VARIATIONS

Try golden beets instead of classic red beets for a different color,

Use cabbage instead of peppers. Discard 5 top leaves of the cabbage.  Rinse off trimmed head of cabbage and  freeze overnight. Remove cabbage from freezer and allow to defrost. Cabbage leaves will separate easily. Rinse each cabbage leaf before stuffing.  Place stuffing in open cabbage leaf and roll up, tucking in sides.

Use sauteed mushrooms in place of roasted beets.

KOSHER NOTES

Kosher laws disallow the eating of any whole insects and therefore many vegetables require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of vegetables that are prone to infestation. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using vegetables such as cauliflower.

SERVING SUGGESTION

Cut in half and garnish with rinsed baby arugula for a spectacular appetizer.

beef-stuffed pepper on plate

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