Roasted Eggplant and Charoset Stuffed Peppers

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Roasted bell peppers filled with a savory eggplant and sweet spiced charoset mixture, blending traditional Passover flavors in a vibrant vegetarian dish. This Mediterranean-inspired Passover recipe (vegetarian), ready in about 80 minutes, pairs red bell peppers, olive oil, apple, peeled and finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium large eggplant, diced into 1/2-inch cubes
• 4 large red bell peppers
• 4 tbsp olive oil
• 1 small apple, peeled and finely chopped
• 1/3 cup chopped walnuts
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium diced eggplant with 2 tbsp olive oil and 1/2 tsp salt, spreading on a baking sheet. Roast for 25 minutes until tender and slightly caramelized, stirring once halfway.
2. Step 2: Meanwhile, cut tops off 4 large red bell peppers and remove seeds and membranes. Lightly brush inside and outside of peppers with remaining 2 tbsp olive oil.
3. Step 3: In a bowl, combine the roasted eggplant, 1 finely chopped small apple, 1/3 cup chopped walnuts, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 2 tbsp honey, 1 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix well to create a charoset-inspired filling.
4. Step 4: Stuff each bell pepper evenly with the eggplant-charoset mixture and place upright in a baking dish. Cover loosely with foil.
5. Step 5: Bake stuffed peppers in the oven for 30 minutes until peppers are tender but still hold shape.
6. Step 6: Remove foil, sprinkle 2 tbsp chopped fresh parsley on top, and bake uncovered for an additional 5 minutes before serving warm.