Recipe courtesy of Jenny Jack, The Brunette Baker
Using the Blend and Expect concept, mushrooms integrate beautifully into Ontario beef making this Deconstructed Stuffed Pepper Casserole a quick, yet delicious and nutritious meal for a busy family.
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.