Moussaka Green Peppers Recipe
Ingredients
| 12 green peppers of uniform size 2 tbs oil | ||
| 2 or 3 cloves garlic, crushed | ||
| Onions | 2 , chopped | |
| Eggplant | 1 Small, peeled | |
| 2 lbs ground lamb or meat loaf mixture | ||
| 1 cup meat broth or bouillon | ||
| 2 cups stale but soft bread crumbs, packed or cooked brown or white rice | ||
| Eggs | 2 , beaten | |
| Parmesan cheese | ||
| 6 cups canned or homemade tomato sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
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.
Chef
