Turkey and Pepper Moussaka

iVillage Member
Registered: 07-29-2003
Turkey and Pepper Moussaka
5
Sat, 08-21-2004 - 1:02pm
Hi! I think this is legal and healthy. I will omit the bread crumbs for Phase 1.

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

iVillage Member
Registered: 04-01-2004
Sat, 08-21-2004 - 2:38pm

Oh, this sounds good.

Photobucket
iVillage Member
Registered: 07-29-2003
Sat, 08-21-2004 - 5:33pm
Yum. I will add that to th recipe right now!

Thanks!

Teg

PS It is cooling off on top of the stove right now!!

iVillage Member
Registered: 04-01-2004
Sat, 08-21-2004 - 5:50pm
Photobucket
iVillage Member
Registered: 03-05-2004
Tue, 08-24-2004 - 10:30am
Hi,

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

iVillage Member
Registered: 04-01-2004
Tue, 08-24-2004 - 10:54am

Rebecca,


You may have lamb. The cuts recommended are: center cut, loin and chop. Dont forget to remove all visable fat.

Photobucket