Deconstructed Stuffed Pepper Casserole

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, it helps add volume to dishes, extending the serving portions.

Recipe and photo courtesy of The Brunette Baker.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4


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


  1. Preheat oven to 350ºF. Prepare a 3-quart baking dish by lightly spraying with non-stick cooking spray; set aside.
  2. 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.
  3. Stir in cooked rice and spaghetti sauce. Spoon mixture into prepared dish, top with cheddar cheese.
  4. Bake for 20-25 minutes, or heated through.