Pork, Pepper & Rice Moussaka

Prep Time
Cook Time
1h 30m
Ready In

"An interesting change from the usual lamb or beef and eggplant moussaka. Adapted from Cuisine Magazine, February 1982. I recommend reducing the amount of salt; the cheese will make it salty enough. This may be assembled several hours in advance, covered and refrigerated. Bring to room temperature 15 minutes before ready to bake. Cook time does not include resting time."

Original is 6 servings


  • Serving Size: 1 (576.1 g)
  • Calories 842.8
  • Total Fat - 46.1 g
  • Saturated Fat - 19 g
  • Cholesterol - 216.8 mg
  • Sodium - 1898.7 mg
  • Total Carbohydrate - 56 g
  • Dietary Fiber - 5.8 g
  • Sugars - 12.7 g
  • Protein - 48.3 g
  • Calcium - 532.4 mg
  • Iron - 3.9 mg
  • Vitamin C - 64.4 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Heat 2 tablespoons oil in a large skillet over medium heat.

Step 2

Add peppers and onions, 1/2 teaspoon salt, and black pepper.

Step 3

Saute until vegetables are just softened, about 10 minutes.

Step 4

Remove and set aside.

Step 5

Heat remaining oil in same skillet over medium heat.

Step 6

Add pork and garlic.

Step 7

Cook, stirring to break up lumps, until meat loses all trace of pink, about 10 minutes.

Step 8

Add tomato paste, oregano, black pepper, 1/2 teaspoon salt, and 1/2 cup cheese.

Step 9

Remove and set aside.

Step 10

Preheat oven to 350° F,.

Step 11

Melt butter in a medium saucepan over medium heat.

Step 12

Stir in flour.

Step 13

Reduce heat to medium-low and cook, stirring constantly, 3 minutes.

Step 14

Increase heat to medium and whisk in milk.

Step 15

Bring to a boil, reduce heat to low, and simmer, stirring frequently, until mixture is thickened and smooth, about 5 minutes.

Step 16

Beat eggs lightly.

Step 17

Gradually whisk in about 1/2 cup of the hot milk mixture.

Step 18

Gradually whisk egg mixture back into remaining milk mixture.

Step 19

Add 1/2 cup Parmesan, remaining salt, and black pepper to taste.

Step 20

Spread rice in the bottom of a greased 1 1/2 quart casserole or 8" square baking pan.

Step 21

Spread a few spoonfuls of sauce over rice.

Step 22

Spoon vegetable mixture over rice.

Step 23

Spoon pork mixture over vegetables.

Step 24

Top with remaining sauce and remaining cheese.

Step 25

Bake until top is puffed and golden, about 1 hour.

Step 26

Let rest 10 minutes before serving.

Tips & Variations

No special items needed.

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