Turkey and Pepper Moussaka

Turkey and Pepper Moussaka
Servings: 8 Prep 15 mins Bake 375°F 1 hr 10 mins Cook 20 mins Broil 3 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 2 sweet red peppers, cored, seeded and cut into strips
  • 2 sweet green peppers, cored, seeded and cut into strips
  • 2 pounds ground turkey
  • 1 medium-size onion, chopped
  • 2 cans (14.5 ounces each) diced tomatoes with basil, garlic and oregano
  • 3 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup packaged unseasoned bread crumbs
  • 1 container (15 ounces) ricotta cheese
  • 1 package (8 ounces) feta cheese, crumbled
  • 2 large eggs

Make It

1. Heat oven to 375 degrees F.

2. In large skillet, over medium-high heat, heat oil. Add red and green pepper strips; saute 8 minutes. Remove to medium-size bowl.

3. In same skillet, cook turkey and onion, stirring to break up clumps, until turkey is no longer pink, about 8 minutes. Carefully drain excess liquid from skillet.

4. Meanwhile, drain tomatoes; discard juices or refrigerate for other uses. Add tomatoes, tomato paste, cinnamon, salt and pepper to turkey mixture in skillet; cook 3 minutes. Remove from heat.

5. Sprinkle 1/3 cup bread crumbs over bottom of 3-quart oval baking dish. Arrange half the pepper strips over bottom. Layer with turkey mixture; top with remaining bread crumbs and pepper strips.

6. In medium-size bowl, stir together the ricotta cheese, feta cheese and eggs until well blended. Spread the mixture over the entire casserole. Cover with aluminum foil.

7. Bake, covered, in the 375 degree F oven until bubbly around the edges, about 1 hour and 10 minutes. Remove from oven; carefully remove the foil. Increase oven temperature to broil. Broil casserole until topping is browned, about 3 minutes. Let stand 10 minutes before serving. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 464, Fat, total (g): 27, chol. (mg): 188, sat. fat (g): 13, carb. (g): 18, fiber (g): 3, pro. (g): 37, sodium (mg): 1260, Percent Daily Values are based on a 2,000 calorie diet.