Pork, Pepper and Rice Moussaka

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.