This fragrant Lebanese Green Peppers Moussaka with Green Peppers is a perfect addition to any summery, hearty meze spread. It can be enjoyed as a starter, side dish, or main course, especially when served over fluffy steamed rice.

I love serving this healthy dish as part of a vegan and gluten-free buffet-style spread. Pair it with fragrant falafels, Mediterranean veggies with balsamic glaze, grilled aubergine roll-ups, Italian-style potato salad, couscous-stuffed peppers (use quinoa for a gluten-free version), light coleslaw salad, and various spreads like hummus and a fresh, vegan Tzatziki (either quick or cashew version). For a barbecue, serve it with mushroom souvlaki and tofu ribs, the true kings of the grill!

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Why I Love Moussaka
I’m a huge fan of traditional cuisine, especially Lebanese, and Moussaka ranks high on my list. Roasted aubergines, fragrant green peppers, and soft chickpeas are smothered in a rich tomato sauce. It’s comfort food at its best!

As a teenager, I wasn’t a fan of chickpeas, but now I can’t get enough of them—adding them to everything from salads to desserts! It’s amazing how our tastes change over the years.

While traditional Lebanese Moussaka doesn’t usually include green peppers, one of my favorite spots in Greenwich does, and I adore the addition. Ever since I first tried it, I’ve never made Moussaka without peppers. They add the perfect bittersweet note to this already delicious dish.

Ingredients and Tools

To make this simple yet flavorful Green Peppers dish, you’ll need a few Mediterranean staples:

• Aubergines (eggplants): I roast the aubergines for a healthier alternative to deep frying, which results in a melt-in-your-mouth texture.
• Green Peppers: Use any type of pepper you like, though I recommend long, thin peppers (as long as they’re not spicy!). Padrón peppers are perfect if you can find them. Bell peppers work too, but they’ll make the dish sweeter, so keep that in mind.
• Chickpeas: Either canned (for a quicker option) or dried, soaked, and boiled until soft.
• Chopped Tomatoes: Or passata, if you prefer a smoother sauce.
• Scallion & Garlic
• Sumac (optional): Or any other spices you prefer.

• Aubergines (eggplants): I roast the aubergines for a healthier alternative to deep frying, which results in a melt-in-your-mouth texture.
• Green Peppers: Use any type of pepper you like, though I recommend long, thin peppers (as long as they’re not spicy!). Padrón peppers are perfect if you can find them. Bell peppers work too, but they’ll make the dish sweeter, so keep that in mind, you can also add a hot red pepper paste.
• Chickpeas: Either canned (for a quicker option) or dried, soaked, and boiled until soft.
• Chopped Tomatoes: Or passata, if you prefer a smoother sauce.
• Scallion & Garlic
• Sumac (optional): Or any other spices you prefer.

Nutritional Information

This healthy dish is a great source of dietary fiber, protein, and vitamins. It’s low in calories, making it an excellent option for those looking to lose or maintain weight, while still providing all the essential nutrients. However, it’s not suitable for those avoiding nightshades, as it contains eggplants, peppers, and tomatoes. It is the perfect dish for vegetarians and vegans fan of dishes with pepper. The more you add pepper, the tastier. You can add, green pepper, red pepper, hot chili pepper and black pepper of course.

How to Make Lebanese Moussaka

1 – Roast the Aubergines
Wash the aubergines and prick the skin all over with a fork. Heat a pan over high heat and roast the aubergines for 3-4 minutes per side. Preheat the oven to 200°C. Once the aubergines are partially cooked, transfer them to a baking tray and roast for 30-40 minutes, turning once.

After roasting, place the aubergines in a plastic bag while still hot (be careful not to burn your fingers!) and allow them to cool to room temperature. If you’re in a rush, place them in the freezer for 30 minutes.

2 – Prepare the Peppers
Wash and de-seed the peppers. If using long peppers, cut them in half. Place the peppers on a tray, drizzle with olive oil, and sprinkle with salt. Bake at 200°C for 20-30 minutes (depending on your oven) on grill mode, turning halfway through.

3 – Prepare the Tomato Sauce
While the peppers roast, finely chop the scallion and garlic. Sweat them in a wok or large pan with olive oil and a splash of water for about 5 minutes, until softened. Add the chopped tomatoes (or passata) and tomato paste, along with sumac, salt, and pepper. Add ½ cup of water and cook on medium heat for about 15 minutes. Add pepper flakes for hot flavor.

4 – Peel the Aubergines
Once the aubergines have cooled, peel off the skin and place the flesh in a bowl. This method also makes it easy to remove any large seed sacs, which some people prefer to avoid. Roasted aubergine fillets have a wonderful consistency—melt-in-your-mouth, just like deep-fried aubergines, but much healthier!

5- Combine the Vegetables and Sauce
Once the peppers have slightly charred, add them to the tomato sauce and cook for another 15-20 minutes. Add the roasted aubergine fillets during the last 5 minutes of cooking, stirring gently to combine all the flavors.

Enjoy your delicious Lebanese Moussaka with Green Peppers!