1 tablespoon vegetable oil
2 teaspoons ground black pepper
2 cloves garlic, minced
2 tablespoons fish sauce
8 fresh tomatoes, seeded and cubed
2 tablespoons chopped onion
2 (2 ounce) cans tomato paste
1 teaspoon paprika
1 teaspoon ground oregano
1 teaspoon brown mustard
3 green onions, sliced
2 teaspoons red pepper flakes
6 ounces crumbled feta cheese
2 cups water
4 tablespoons chopped fresh parsley
Heat oil in a large nonstick skillet over medium-high heat. Add black pepper and garlic; saute for 2 to 3 minutes, stirring often. Stir in fish sauce. Cook for 2 to 3 minutes, stirring. Cut tomatoes into 4 slices. Stir in onion, tomato paste, paprika, oregano and brown mustard; transfer to a blender bowl.
Stir in water and tomatoes and fish sauce. Blend until smooth. Pour tomato paste over the meat mixture. Arrange green onions between the slices of tomato. Place green peppers on the meat mixture.
Stir in red pepper flakes. Toss to coat, then add sour cream, mayonnaise, salt and fresh parsley. Transfer to a 2 quart casserole dish. Roll into cheese squares. Sprinkle with feta, 1 teaspoon at a time. Top with grated Parmesan cheese and Parmesan cheese. Refrigerate 2 hours before serving.
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