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!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8 minutes.

Step 6

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.

Step 7

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.

Step 8

Gradually whisk in the milk, ensuring no lumps form. Cook while stirring constantly until the mixture thickens, about 5-6 minutes.

Step 9

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.

Step 10

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.

Step 11

Spread half of the turkey mixture on top of the peppers. Repeat with the remaining peppers and turkey mixture.

Step 12

Pour the béchamel sauce evenly over the top layer and sprinkle with the remaining Parmesan cheese.

Step 13

Bake the moussaka for 35-40 minutes, or until the top is golden and bubbling.

Step 14

Allow the dish to cool for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	2955.1 grams (2955.1g)

Amount per serving	% Daily Value*
Calories	2838

Total Fat 168.00g	215%
Saturated Fat 67.20g	336%
Polyunsaturated Fat 4.50g
Cholesterol 950mg	317%
Sodium 5058mg	220%
Total Carbohydrate 183.40g	67%
Dietary Fiber 30.10g	108%
Total Sugars 95.30g
Protein 161.70g	323%

Vitamin D 264IU	1318%
Calcium 1523mg	117%
Iron 19mg	106%
Potassium 5190mg	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.

Source of Calories

Fat: 52.3%

Protein: 22.4%

Carbs: 25.4%