Pork, Pepper and Rice Moussaka

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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