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  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)

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.
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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5287 Calories from Fat 2271

% Daily Value*

Total Fat 253 g389%

Saturated Fat 105.6 g528.1%

Trans Fat 0 g

Cholesterol 1105.6 mg368.5%

Sodium 5261.1 mg219.2%

Total Carbohydrates 505 g168.5%

Dietary Fiber 80.6 g322.4%

Sugars 161.1 g

Protein 253 g505.9%

Vitamin A 300.6% Vitamin C 2781.1%

Calcium 178.1% Iron 294.3%

*Based on a 2000 Calorie diet


Moussaka Green Peppers Recipe