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Moussaka Green Peppers

Canadian.kitchen's picture
Ingredients
  Green peppers 12 (Of Uniform Size)
  Garlic 3 Clove (15 gm), crushed
  Onions 2 , chopped
  Eggplant 1 Small, peeled and diced
  Ground lamb/Meat loaf mixture 2 Pound
  Meat broth 1 Cup (16 tbs) (Or Bouillon)
  Stale soft bread crumbs/Packed / cooked brown / white rice 2 Cup (32 tbs)
  Eggs 2 , beaten
  Parmesan cheese 2 Tablespoon
  Tomato sauce 6 Cup (96 tbs) (Canned / Homemade)
Directions

Cut out the cores of the peppers and remove seeds and membrane.
Blanch in boiling water for 5 minutes and drain.
Heat oil and add garlic, onions and eggplant.
Stir-fry 1 minute, then cover and on low heat braise until eggplant wilts.
With a slotted spoon scoop mixture into a bowl.
Add ground meat to the pan and stir-fry quickly until lightly browned.
Drain off fat.
Add broth and eggplant mixture.
Simmer 5 minutes.
Remove from heat and stir in bread crumbs and eggs.
Season to taste.
Test-try a little chopped mint and rosemary in the mixture.
Chill.
Fill peppers and sprinkle tops with cheese.
Wrap individually and freeze to be heated in tomato sauce later or arrange in foil-lined dishes or pans and sprinkle with cheese.
Pour sauce around them and freeze.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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