Moussaka Stuffed Bell Peppers
Moussaka Stuffed Bell Peppers
Ingredients
For the Bell Peppers
- 4 bell peppers, large, any color, halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil, for brushing
For the Moussaka Filling
- 1 eggplant, medium (about 1 pound), peeled and diced into 1/2-inch cubes
- 1/2 teaspoon salt, plus more for eggplant
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 garlic cloves, minced
- 1 pound ground lamb, or ground beef
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 14 1/2 ounces
- 1/2 cup dry red wine, optional
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1 egg yolk, large
- 1/4 cup Parmesan cheese, freshly grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the eggplant: Place diced eggplant in a colander, sprinkle generously with salt, and let sit for 20 minutes to draw out moisture. Pat dry thoroughly with paper towels.
⏱️ 20 min
- 2
Preheat oven and prepare bell peppers: Preheat your oven to 375°F. Brush the cut sides of the bell pepper halves with 1 tablespoon of olive oil. Arrange them cut-side up in a large baking dish.
⏱️ 5 min•🌡️ 375
- 3
Cook the eggplant: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the dried eggplant and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
⏱️ 7 min
- 4
Make the meat filling: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 5
Simmer the filling: Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano, 1/2 teaspoon salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld. Stir in the cooked eggplant.
⏱️ 15 min
- 6
Prepare the béchamel sauce: While the filling simmers, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warm milk until smooth and thickened, about 5-7 minutes. Remove from heat and stir in nutmeg and 1/4 teaspoon salt. In a small bowl, whisk the egg yolk, then temper it by slowly whisking in a few tablespoons of the warm béchamel. Pour the tempered egg yolk mixture back into the béchamel, whisking constantly. Stir in the grated Parmesan cheese.
⏱️ 10 min
- 7
Assemble the peppers: Spoon the moussaka meat filling evenly into each bell pepper half. Top each filled pepper generously with the béchamel sauce, spreading it to cover the filling.
⏱️ 5 min
- 8
Bake: Bake for 30-35 minutes, or until the bell peppers are tender and the béchamel topping is golden brown and bubbly. If the topping browns too quickly, you can loosely tent the dish with foil.
⏱️ 35 min•🌡️ 375
- 9
Serve: Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Moussaka Stuffed Bell Peppers
Ingredients
For the Bell Peppers
- 4 bell peppers, large, any color, halved lengthwise, seeds and membranes removed
- 1 tablespoon olive oil, for brushing
For the Moussaka Filling
- 1 eggplant, medium (about 1 pound), peeled and diced into 1/2-inch cubes
- 1/2 teaspoon salt, plus more for eggplant
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 garlic cloves, minced
- 1 pound ground lamb, or ground beef
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 14 1/2 ounces
- 1/2 cup dry red wine, optional
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1 egg yolk, large
- 1/4 cup Parmesan cheese, freshly grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the eggplant: Place diced eggplant in a colander, sprinkle generously with salt, and let sit for 20 minutes to draw out moisture. Pat dry thoroughly with paper towels.
⏱️ 20 min - 2
Preheat oven and prepare bell peppers: Preheat your oven to 375°F. Brush the cut sides of the bell pepper halves with 1 tablespoon of olive oil. Arrange them cut-side up in a large baking dish.
⏱️ 5 min•🌡️ 375 - 3
Cook the eggplant: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the dried eggplant and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Remove from skillet and set aside.
⏱️ 7 min - 4
Make the meat filling: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 5
Simmer the filling: Stir in the tomato paste, crushed tomatoes, red wine (if using), cinnamon, oregano, 1/2 teaspoon salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld. Stir in the cooked eggplant.
⏱️ 15 min - 6
Prepare the béchamel sauce: While the filling simmers, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the warm milk until smooth and thickened, about 5-7 minutes. Remove from heat and stir in nutmeg and 1/4 teaspoon salt. In a small bowl, whisk the egg yolk, then temper it by slowly whisking in a few tablespoons of the warm béchamel. Pour the tempered egg yolk mixture back into the béchamel, whisking constantly. Stir in the grated Parmesan cheese.
⏱️ 10 min - 7
Assemble the peppers: Spoon the moussaka meat filling evenly into each bell pepper half. Top each filled pepper generously with the béchamel sauce, spreading it to cover the filling.
⏱️ 5 min - 8
Bake: Bake for 30-35 minutes, or until the bell peppers are tender and the béchamel topping is golden brown and bubbly. If the topping browns too quickly, you can loosely tent the dish with foil.
⏱️ 35 min•🌡️ 375 - 9
Serve: Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min