These saucy stuffed peppers feature a hearty mix of spiced chickpeas and tender roasted eggplant. This recipe makes its own rich tomato sauce as the peppers cook, saving time and dirty dishes. To round out the Mediterranean flavors, consider serving with a side of whole wheat couscous.

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By Mary Margaret Chappell,


  • 2 large eggplants (1 lb. each)
  • 1 28-oz. can no-salt-added whole peeled tomatoes
  • 1 clove garlic, minced
  • 2½ teaspoons ground cumin
  • 1¼ teaspoons paprika
  • 1¼ teaspoons ground coriander
  • 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
  • 1 onion, finely chopped (1 cup)
  • 3 cloves garlic, chopped
  • 6 medium yellow and/or green bell peppers


  • Preheat oven to 400°F. Prick both eggplants several times with a fork; place on a rimmed baking sheet. Roast 30 to 35 minutes or until soft all over when touched. Cool about 15 minutes or until easy to handle. Reduce oven temperature to 375°F.
  • Meanwhile, drain liquid from canned tomatoes into bottom of a 3-qt. baking dish. Add minced garlic, 1½ teaspoons of the cumin, and ¼ teaspoon each of the paprika and coriander; mix well.
  • Coarsely chop drained tomatoes; spread half of the tomatoes in baking dish. Place the remaining tomatoes in a medium bowl.
  • Peel and coarsely chop eggplants. Add eggplants, chickpeas, onion, and chopped garlic to bowl with tomatoes. Stir in the remaining 1 teaspoon each cumin, paprika, and coriander.
  • Cut off pepper tops and set aside; remove seeds and membranes. Spoon eggplant mixture into peppers. Place peppers in the baking dish.
  • Bake 30 minutes. Place tops on peppers; bake 30 minutes more or until peppers are tender and tops start to brown. Serve warm or at room temperature with pan sauce on the side.

Comments (20)

(4 from 11 votes)

Recipe Rating

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bobby tucker

Worst recipe ever! so bland, and how the heck do you skin eggplants after they have been cooked!!! I would say, skim and dice eggplant, saute with onion and garlic! I got into a fight with my wife because this was so frickin hard to make, and tastes gross!!!!


Overall, this is bland, per the other comments. Some other changes I made: I substituted 3 ounces of tofu and used only 1/3 of what recipe called for in chick peas. I needed to make this low carb. I made a "sauce" with the leftover stuffing that didn't fit in the peppers. I mixed the leftover stuffing to make a smoothie type consistency. In the sauce, I added white wine vinegar, nutritional yeast, garlic jalapeño spices, salt pepper and a splash of soy milk for consistency. Put pepper on plate, poured sauce over one side and topped with fresh cilantro. The presentation was beautiful.


Might I suggest adding about 1/2 cup dry rice to the mix. Do not add the tomatoes to the mixture. Fill the peppers. Stand them up in a Dutch oven or other large pot. Pour a can of diced tomatoes over the peppers. Bring to a boil and then turn down the heat and simmer until done, about 20-30 minutes. I make similar Greek style stuffed peppers this way and they turn out very delicious.


It was very, very bland even after adding more spices than it asked for.

Lisa Dieterle

I have to agree with others that said this was bland. I was surprised because I felt like I was adding so much flavor with the onion, garlic and the spices. The recipe is not written well. Why are we mixing spices with the tomatoes, then cutting them, then dividing the tomatoes in half and then adding more spices? I kept thinking I was going crazy because I had to keep reading the directions. Maybe sautéing the onions would have helped give it more flavor. It doesn't "make its own sauce". What was in the pan was dry because we had to drain the tomatoes. I ended up putting a couple of tablespoons of prepared tomato sauce over my leftover pepper when reheating to save it. If I make this again, I'll make changes.


Really delicious , I did use chopped tomatoes as I didn't have any others. Chopped are just as good taste and quality wise , they are just derived from smaller or mis shaped tomatoes so more eco as these would be otherwise wasted .We used homegrown Aubergines and Peppers .Also used Edamame beans instead of Chickpeas as I restrict carbs . Many thanks

Judith Watson

Needs more spice. Kind of bland. A lot of work -- not sure if I would make it again. Maybe it will taste better the next day.


Do you ever get used to eating this stuff?


the presentation was great. I think it needs more spice


Canned tomatoes are almost half way cooked while they are blanched for canning and also the skin is taken off . That’s my thought .

Nancy Lombardo

How far in advance can I prepare these for a dinner party; sitting down 4:30 ish. I ask because this isn't the only dish I'm preparing that day.


I think you could make them the day before and reheat, and they’d probably be even better.

Nancy Lombardo

how far in advance can I prepare these for a dinner party sitting down @ 4:30 ish?

Sally Smollar

Whole tomatoes are better quality than chopped. Like steak vs chopped meat


Ugh! I don’t want to use the liquid from the canned chickpeas! What can I substitute?


Liquid from the chickpeas isn’t part of the recipe, it’s the liquid from the canned tomatoes. Maybe you already discovered this.

Judi Sweat

why can't you used chopped tomatoes instead of whole if you are going to chop them up anyway. Never could figure that one out.


You make a Lot of Sense!


Ha! I’ve always wondered the same so I use chopped or crushed! Lol!

Liz Gmehling

Less liquid with whole tomatoes.

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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