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.
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