Turkey and Pepper Moussaka
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| Sat, 08-21-2004 - 1:02pm |
Enjoy!
TURKEY AND RED PEPPER MOUSSAKA
1 t vegetable oil
2 sweet red peppers cut into strips
2 green peppers cut into strips
1 eggplant, peeled and diced
2 pounds ground turkey
(I also bought some ground beef to mix in since I think turkey gets dry sometimes!)
1 med onion, chopped
2 cans (15 oz) diced tomatoes with basil, garlic , and oregano
3T tomatoes tomato paste
1t cinnamon
3/4 t salt
1/4 t black pepper
2/3 c unseasoned bread crumbs (I am leaving these out for now!)
1 container (15 oz) ricotta cheese (I bought part skim)
1 package (8 oz) feta cheese
2 large eggs
1. Heat oven to 375
2. Heat oil in a large skillet, sautee pepper strips. Remove to a bowl.
3. In same skillet, brown eggplant, onion and ground turkey.
4. Drain tomatoes. Add drained tomatoes, tomato paste, cinnamon, salt, and pepper to cooked turkey mixture in skillet. Cook 3 minutes.
5. Sprinkle bread crumbs over the bottom of a 3 quart baking dish. (I am omitting this), arrange half the peppers in the dish next. Layer on turkey mixture. Top with rest of peppers and bread crumbs.
6.In a medium bowl, mix together ricotta cheese, feta, and eggs until well blended.Spread the mixture over the casserole. Cover with foil.
7.Put the casserole on a cookie sheet to catch spill overs, and bake,covered, at 375, until bubbles around edges, about 1 hour and 10 minutes.
8.Remove from oven, remove foil. Increase oven temp to broil. Broil about 3 minutes to brown the top.
9. Let rest 10 minutes.
Serves 8 at $2.34 per serving.
From Family Circle 2/17/04
SOME CHANGES TO SUGGEST!!! Next time, I will dice the peppers and mix them right in with the meat mixture. I will also mix at least half of the cheese mixture right in, also.
Edited 8/21/2004 5:36 pm ET ET by teg1232003
Edited 8/22/2004 1:08 am ET ET by teg1232003

Oh, this sounds good.
Thanks!
Teg
PS It is cooling off on top of the stove right now!!
I made this last night for dinner and thought I'd post my review. . .
My dh loved it; I thought it was a bit too spicy. Next time, I would substitute all eggplant slices (skin, slice & sautee two medium eggplants) for the red pepper. I normally love red pepper, but baked for an hour (maybe?) they get spicier.
I used LF mozzarella instead of feta (don't like feta) and thought the combo with ricotta cheese was a decent substitution for the usual moussaka topping.
I also added some red wine to the sauce and extra cinnamon.
Overall, I will make it again with the changes I suggest. I do miss having moussaka with lamb, though! :)
Rebecca
Rebecca,
You may have lamb. The cuts recommended are: center cut, loin and chop. Dont forget to remove all visable fat.