Turkey and Pepper Moussaka
Indulge in the comforting layers of this Turkey and Pepper Moussaka, a vibrant twist on the classic Mediterranean favorite. This recipe swaps traditional eggplant for sweet roasted red and yellow bell peppers, bringing a smoky, caramelized depth to every bite. Tender ground turkey is simmered with fragrant spices like cinnamon, oregano, and thyme in a robust tomato sauce, while a creamy, nutmeg-kissed béchamel crowns the dish with a luscious finish. Perfect for a hearty family dinner or a make-ahead meal, this gluten-free-friendly moussaka is baked to golden perfection and bursting with bold flavors. Serve it warm with a crisp side salad for a wholesome, irresistible feast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams ground turkey
- 3 large red bell peppers
- 3 large yellow bell peppers
- 1 medium (chopped) onion
- 3 minced garlic cloves
- 3 tablespoons olive oil
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 500 milliliters whole milk
- 0.25 teaspoons nutmeg
- 60 grams (grated) Parmesan cheese
- 2 large egg yolks
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the red and yellow bell peppers in half, removing the seeds and stems. Place them cut side down on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25 minutes until the skins are blistered.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let them steam for 15 minutes. Peel the skins off and set the peppers aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.
Stir in the crushed tomatoes, tomato paste, ground cinnamon, oregano, thyme, 1 teaspoon of salt, and 0.25 teaspoons of black pepper. Simmer for 10 minutes to allow the flavors to meld. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.
Gradually whisk in the milk, ensuring no lumps form. Cook while stirring constantly until the mixture thickens, about 5-6 minutes.
Remove the saucepan from heat and stir in the nutmeg, 0.5 teaspoons of salt, and half of the grated Parmesan cheese. Let cool slightly before whisking in the egg yolks.
Preheat the oven to 180°C (350°F). In a lightly greased 9x13-inch baking dish, layer half of the roasted peppers on the bottom.
Spread half of the turkey mixture on top of the peppers. Repeat with the remaining peppers and turkey mixture.
Pour the béchamel sauce evenly over the top layer and sprinkle with the remaining Parmesan cheese.
Bake the moussaka for 35-40 minutes, or until the top is golden and bubbling.
Allow the dish to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 95.3 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1523 mg | 117% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5190 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
