Pork, Pepper and Rice Moussaka
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 3 tablespoons oil, divided
- 2 large green bell peppers, seeded and cut in 2-inchx1/2-inch strips
- 1 large red bell pepper, seeded and cut in 2-inchx1/2-inch strips
- 2 -3 pickled cherry peppers, seeded and cut into thin strips
- 3 small onions, halved lengthwise and cut lengthwise into thin strips
- 1 1⁄2 teaspoons salt, divided (or to taste)
- black pepper (to taste)
- 1 1⁄2 lbs ground pork
- 1 teaspoon minced garlic
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 1⁄2 cups grated parmesan cheese, divided (about 6 ounces)
- 2 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 3 cups milk
- 2 large eggs
- 2 cups cooked long-grain rice (preferably slightly undercooked)
directions
- Heat 2 tablespoons oil in a large skillet over medium heat.
- Add peppers and onions, 1/2 teaspoon salt, and black pepper.
- Saute until vegetables are just softened, about 10 minutes.
- Remove and set aside.
- Heat remaining oil in same skillet over medium heat.
- Add pork and garlic.
- Cook, stirring to break up lumps, until meat loses all trace of pink, about 10 minutes.
- Add tomato paste, oregano, black pepper, 1/2 teaspoon salt, and 1/2 cup cheese.
- Remove and set aside.
- Preheat oven to 350° F,.
- Melt butter in a medium saucepan over medium heat.
- Stir in flour.
- Reduce heat to medium-low and cook, stirring constantly, 3 minutes.
- Increase heat to medium and whisk in milk.
- Bring to a boil, reduce heat to low, and simmer, stirring frequently, until mixture is thickened and smooth, about 5 minutes.
- Beat eggs lightly.
- Gradually whisk in about 1/2 cup of the hot milk mixture.
- Gradually whisk egg mixture back into remaining milk mixture.
- Add 1/2 cup Parmesan, remaining salt, and black pepper to taste.
- Spread rice in the bottom of a greased 1 1/2 quart casserole or 8" square baking pan.
- Spread a few spoonfuls of sauce over rice.
- Spoon vegetable mixture over rice.
- Spoon pork mixture over vegetables.
- Top with remaining sauce and remaining cheese.
- Bake until top is puffed and golden, about 1 hour.
- Let rest 10 minutes before serving.
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