As Ontario's Local Food Week wraps up, we're sharing a final featured recipe highlighting local ingredients. Toronto blogger Louisa of Living Lou was kind enough her to share her thoughts on what local means to her. Idea for backyard entertaining, try her recipe below for Beef and Mushroom Stuffed Peppers, made using fresh Ontario white button mushrooms and locally sourced Ontario Beef.
“Having grown up in Toronto, local to me has always meant supporting small businesses in my area - my neighborhood butcher shop, the local coffee shop and the family-run outdoor gear store, to name a few. It wasn't until I became more focused on food that I started to think a lot about where my food was coming from.
Over the past couple of years, I have done some work with a local urban farm, which really opened my eyes to what local food in Toronto can be. I also try to make it to a couple of farmer’s markets in my area when I can because not only does local taste better, but it’s a great way to get to know your community.”
- Louisa Clements, Living Lou
Beef and Mushroom Stuffed Peppers
Add another serving of vegetables to your plate, add volume to your meals and the best part and extend portions by blending mushrooms with ground beef.
4 bell peppers, tops and membrane and seeds removed
½ lb lean ground Ontario beef
4 oz fresh Ontario white button mushrooms
½ white onion
¼ cup finely chopped parsley
2 cloves garlic
½ tsp dried basil
½ tsp salt
½ cup long grain rice
½ cup crushed tomatoes
2 tbsp hot sauce
Preheat oven to 375.
In a food processor, process mushrooms, onion, parsley, garlic, basil and salt.
Mix mushroom mixture with ground beef, rice, crushed tomatoes and hot sauce. Stuff peppers with the beef and mushroom mixture. Cover peppers with the tops.
Cook for 35-35 minutes or until beef and rice is fully cooked.
What does 'local' mean to you? Show your love for #loveONTfood