Pesto and Eggplant Stuffed Peppers

By August 31, 2015
Submitted by Lisa C.
This is a modification of several online recipes, born of a need to use up the bounty of a prolific garden!
Lisas peppers
Two cups rice (prepared in the IP)
One pound ground beef
One medium onion
Two cloves of garlic
One Eggplant
One cup pesto (prepared or homemade)
Six Bell Peppers
Slice eggplant, salt generously, and let drain for 30 minutes to reduce bitterness.
Saute eggplant in a generous amount of olive oil until soft (5-10 minutes).
Remove from pan.
Brown ground beef, add chopped onion and garlic, and cook until done.
Add in eggplant, cooked rice, and pesto, adding salt and pepper to taste.
In the meantime, cut tops off of green pepper, remove seeds, and chop tops up and add to the ground beef mixture.
Stuff peppers with ground beef mixture.
Add one cup of water to Instant Pot, place trivet on the bottom of the pot, and stand stuffed peppers up in the pot.
Choose Manual setting and set to three minutes.
Once three minutes is done, use quick release method and remove peppers.
If desired, top with feta cheese and fresh chopped tomatoes.


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