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  • Prep-time: / Ready In:
  • Makes 6 stuffed peppers

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.

Stuffed Bell Peppers Filled with Eggplant And Chickpeas

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Coarsely chop drained tomatoes; spread half of the tomatoes in baking dish. Place the remaining tomatoes in a medium bowl.
  4. 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.
  5. Cut off pepper tops and set aside; remove seeds and membranes. Spoon eggplant mixture into peppers. Place peppers in the baking dish.
  6. 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 (13)

(3.8 from 5 votes)
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Robin2 weeks ago
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Do you ever get used to eating this stuff?

harris2 weeks ago
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the presentation was great. I think it needs more spice

Nk2 weeks ago
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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 Lombardo2 weeks ago
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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.

Andrea1 week ago
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I think you could make them the day before and reheat, and they’d probably be even better.

Nancy Lombardo2 weeks ago
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how far in advance can I prepare these for a dinner party
sitting down @ 4:30 ish?

Sally Smollar2 weeks ago
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Whole tomatoes are better quality than chopped. Like steak vs chopped meat

Lee2 weeks ago
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Ugh! I don’t want to use the liquid from the canned chickpeas! What can I substitute?

Andrea2 weeks ago
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Liquid from the chickpeas isn’t part of the recipe, it’s the liquid from the canned tomatoes. Maybe you already discovered this.

Judi Sweat2 weeks ago
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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.

Liz Gmehling2 weeks ago
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Less liquid with whole tomatoes.

Kat2 weeks ago
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Ha! I’ve always wondered the same so I use chopped or crushed! Lol!

Jeanette2 weeks ago
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You make a Lot of Sense!

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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. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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