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Stuffed Beets

2 tablespoonfuls Crisco 6 beets 2 green peppers 2 tablespoonfuls breadcrumbs 1/2 teaspoonful onion juice Salt and pepper to taste Watercress Select 6 smooth even-sized beets and boil in boiling salted water until tender. Peel, remove root end and remove center, leaving shell about half inch thick. Remove stems and seeds from peppers; cover peppers with boiling water ten minutes. Dice them with scooped out beet, add Crisco, breadcrumbs, and seasonings. Mix and divide into beet shells, dot with Crisco and bake in moderate oven twenty minutes. Serve garnished with watercress. Sufficient for six beets.