Tuesday, July 15, 2014

Deconstructed Stuffed Pepper Casserole


My three-year-old loves them, my seven-year old doesn't - at least she thinks she doesn't. She unknowingly eats them in almost every casserole, spaghetti or ground beef dish I make. Deceiving? Genius? I'm sure if you ask most parents, they'd say it was the latter. I have zero shame in admitting I hide extra goodness in food, especially where my children are concerned.

I'm super stoked to be sharing this recipe with the Mushrooms Canada kitchen. This was one of my favouriteist (that's a word, yes?) dishes growing up. It was a quick, yet delicious and nutritious meal for a busy family of five. In fact, there were times we'd rush to the table and leave the dish rocking in its wake, we couldn't get it down us fast enough. It's now become a fast favourite for my busy family of four. 

What makes it even more amazing is that it beautifully integrates mushrooms and Ontario Beef by using the Blend and Extend concept. Blend and Extend has been part of our cooking method for years. Finely chopped mushrooms look very similar to ground beef, so it blends in seamlessly and little watchful eyes are none the wiser. Not only is it a fantastic way to boost vitamin and mineral intake, such as Vitamin D, iron, and zinc, but it helps add volume to dishes, extending the serving portions. How amazing is that? 

So dig in, folks. 

I'm already on my second helping. 


1 pound lean ground beef
1 punnet white mushrooms, chopped
¾ cup onion, finely chopped
2 cloves garlic, minced
1 tablespoon worcestershire sauce
½ teaspoon sea salt
½ teaspoon ground pepper
2 cups red, orange, yellow, OR green bell peppers, coarsely chopped  
2 cups long grain white rice or brown rice, cooked
1 jar of your favourite spaghetti sauce
1 cup shredded cheddar cheese

Preheat oven to 350ºF. Prepare a 3-quart baking dish by lightly spraying with non-stick cooking spray; set aside. 

In a large saucepan, brown ground beef, mushrooms, and onion. Halfway into the cooking process, add in peppers and garlic. Once peppers are tender, drain excess fat. Return meat to the stove and add in worcestershire sauce, salt and pepper. 

Stir in cooked rice and spaghetti sauce. Spoon mixture into prepared dish, top with cheddar cheese. 

Bake for 20-25 minutes, or heated through. 

Serve hot. 

Join Food Bloggers of Canada, Make It Ontario Beef, Mushrooms Canada and yours truly (that's me) Wednesday, July 16th at 9pm for a super fun #BlendandExtend Twitter Party. 

Three Words, my lovelies: Mushrooms. Beef. PRIZES. 

PRIZES, folks. Priiiiizes. Who doesn't love prizes? Plus, you'll learn some fun ways to enjoy and create recipes using beef and mushrooms. All the more reason to come and party with us if you ask me. 

I better...er, I mean I hope to see you there!

Disclosure: I received compensation for this post from Mushrooms Canada. As always, any and all opinions, views, and sassiness are 100% my own. And trust me, I own it. 

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5 Responses to “Deconstructed Stuffed Pepper Casserole ”

  1. This is totally a meal that would be a hit in my house! I love the flavours, the ease of preparation and how quickly it all comes together. Thanks for sharing Jenny!


  2. That looks delicious! Love your photo. :)

  3. Where's the beef? Whomp there it is!

  4. What a clever idea! A great weeknight dinner :)

  5. What is a punnet? I guess I don't know all cooking lingo. :)