Lamb, Pepper And Rice Moussaka

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 tablespoons oil, divided
• 2 large green bell peppers, seeded and cut in 2-inchx1/2-inch strips
• 1 large red bell pepper, seeded and cut in 2-inchx1/2-inch strips
• 2 -3 pickled cherry peppers, seeded and cut into thin strips
• 3 small onions, halved lengthwise and cut lengthwise into thin strips
• 1 1/2 teaspoons salt, divided (or to taste)
• black pepper (to taste)
• 1 1/2 lbs ground lamb
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 1/2 cups grated parmesan cheese, divided (about 6 ounces)
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 2 large eggs
• 2 cups cooked long-grain rice (preferably slightly undercooked)

Recipe

• 1 heat 2 tablespoons oil in a large skillet over medium heat.
• 2 add peppers and onions, 1/2 teaspoon salt, and black pepper.
• 3 saute until vegetables are just softened, about 10 minutes.
• 4 remove and set aside.
• 5 heat remaining oil in same skillet over medium heat.
• 6 add lamb and garlic.
• 7 cook, stirring to break up lumps, until meat loses all trace of pink, about 10 minutes.
• 8 add tomato paste, oregano, black pepper, 1/2 teaspoon salt, and 1/2 cup cheese.
• 9 remove and set aside.
• 10 preheat oven to 350° f,.
• 11 melt butter in a medium saucepan over medium heat.
• 12 stir in flour.
• 13 reduce heat to medium-low and cook, stirring constantly, 3 minutes.
• 14 increase heat to medium and whisk in milk.
• 15 bring to a boil, reduce heat to low, and simmer, stirring frequently, until mixture is thickened and smooth, about 5 minutes.
• 16 beat eggs lightly.
• 17 gradually whisk in about 1/2 cup of the hot milk mixture.
• 18 gradually whisk egg mixture back into remaining milk mixture.
• 19 add 1/2 cup parmesan, remaining salt, and black pepper to taste.
• 20 spread rice in the bottom of a greased 1 1/2 quart casserole or 8" square baking pan.
• 21 spread a few spoonfuls of sauce over rice.
• 22 spoon vegetable mixture over rice.
• 23 spoon lamb mixture over vegetables.
• 24 top with remaining sauce and remaining cheese.
• 25 bake until top is puffed and golden, about 1 hour.
• 26 let rest 10 minutes before serving.