Dreamy's Delights

It's all about the food!

Greek Style Beef & Pepper Casserole

on October 18, 2012

So this recipe is what happens when I’m running low on ingredients and start putting random stuff together. I had some ground beef that was thawed enough to crumble and brown but not thawed enough to make burgers (if that makes sense). I also had the gorgeous peppers I wanted to roast. I originally thought of stuffing the peppers with the beef but realized the meat of the peppers was too thin to hold up to that. For some reason, I thought of a Greek dish called Moussaka.

Moussaka is a casserole style dish with a layer of egg plant, topped by seasoned ground beef and a thick cream sauce. I didn’t have any eggplant but I had those beautiful peppers from the farmer’s market, ground beef, onions, seasonings and feta cheese. It was easy enough to whip up some cream sauce 🙂 Instead of putting the peppers on the bottom, I put them on top of the beef because they were so thin and delicate. I will mention that moussaka doesn’t have feta cheese in it but I love feta lol.

To see a picture of what moussaka looks like click on the link to the Cooking with Anne webiste.


2 lbs mixed sweet peppers – roasted, peeled, seeded and opened down the side

2 lbs ground beef

1 medium onion – chopped

dried oregano to taste

salt & pepper to taste

lemon juice/lemon peel (enough to add flavor but not drown the beef)

2 cups crumbled feta cheese

2 cups cream sauce (see the Chicken Pot Pie recipe)

panko bread crumbs

Preheat oven to 350F. Grease a 9×13 baking dish.

Brown the beef and onion in a skillet, adding the oregano, salt, pepper, lemon juice and lemon peel. I also added some dried minced garlic. That’s personal preference. The lemon and oregano are what give it the greek flavor. Once the meat is browned, set it aside to cool. When it’s cool enough to handle, mix in the feta cheese. Spread this mixture in the bottom of the baking dish. Layer the opened up sweet peppers over the top, kind of like a crust. These peppers were long, thin peppers and covered the meat in two thin layers. Spread the cream sauce over top, sprinkle with bread crumbs and bake for about 30 minutes until the sauce is bubbly and the bread crumbs are golden.


Here’s a picture of the pretty peppers roasting on the grill. The next picture is what the beef and feta cheese look like mixed together. Finally, the last picture is the finished product. I could have let it brown a little longer but I was hungry and it smelled SO good! And yes, it tasted really good too 😀


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