Roasted Eggplant & Chickpea Stuffed Peppers

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Savory bell peppers stuffed with a smoky chickpea and eggplant mixture, baked until golden and tender. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs large bell peppers, eggplant, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 4 (red, yellow, or orange) large bell peppers
• 1 medium (about 1 lb) eggplant
• 1 can (15 oz), drained and rinsed chickpeas
• 3 tbsp olive oil
• 1 small, finely diced red onion
• 3 cloves, minced garlic
• 1/2 cup canned crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp, chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut tops off bell peppers and remove seeds and membranes; set aside.
2. Step 2: Dice eggplant into 1/2-inch cubes, place on a baking sheet, toss with 1 tbsp olive oil, and roast for 20 minutes until golden and tender.
3. Step 3: Heat remaining 2 tbsp olive oil in a skillet over medium heat; add diced red onion and minced garlic, sautéing for 3 minutes until fragrant and softened.
4. Step 4: Add drained chickpeas, crushed tomatoes, dried oregano, smoked paprika, and salt to the skillet; simmer for 5 minutes until slightly thickened and flavors meld.
5. Step 5: Stir roasted eggplant into the chickpea mixture, then spoon evenly into prepared bell peppers.
6. Step 6: Place stuffed peppers in a baking dish, cover loosely with foil, and bake for 25 minutes until peppers are tender. Uncover and bake 5 more minutes for golden tops.