Toaster Oven Baked Peppers with Creamy Eggplant & Garlic Filling

A Simple, Elegant, and Nutritious Appetizer

Some dishes look like they took hours to prepare, but in reality, they're effortlessly simple. These stuffed sweet peppers with eggplant and creamy garlic herb filling are light, flavorful, and a breeze to make, especially when using the HeatMate toaster oven.

With just a handful of ingredients, this dish delivers layers of smoky, creamy, garlicky goodness beautifully tucked inside sweet red pepper halves. Topped with fresh dill and juicy pomegranate seeds, they don't just taste good—they look stunning on the plate. Whether you're serving them as a small appetizer or a light side dish, these vegetable "narrowboats" are an absolute winner.

A Dish with Some History

Eggplant, the main ingredient of this dish, has been known in Mediterranean and Middle Eastern cuisine for centuries. Did you know that eggplants were once thought to be poisonous in medieval Europe? People believed they caused insanity, earning them the nickname "mad apples." Of course, we know better today—eggplants are packed with fiber, antioxidants, and essential vitamins.

And then there's the pomegranate, often called the "fruit of the gods." Ancient civilizations admired it as a symbol of health and prosperity. Some even say the forbidden fruit in the Garden of Eden wasn't an apple but a pomegranate!

With that bit of food history in mind, let's get cooking!

Ingredients (Makes 4 Halves – 2 Servings)

• 🔴 2 sweet red peppers
• 🍆 1 medium eggplant
• 🧀 1 tbsp cream cheese
• 🧄 3 garlic cloves, minced
• 🌰 5-6 walnuts, finely chopped
• 🍋 ½ lemon, juiced
• 🌿 A bunch of fresh dill, chopped
• 🧂 salt & black pepper to taste
• 🔴 Pomegranate seeds (fresh or frozen)
• 🫒 Avocado oil (for brushing

How to Make It

1. Prep the Vegetables

• Slice the sweet red peppers slightly on one side, just enough to open them up later without breaking them.
• Cut the eggplant in half lengthwise, then score the inner flesh and lightly sprinkle with salt.

2. Roast in the HeatMate Toaster Oven

• Lightly brush the HeatMate griddle pan with avocado oil.
• Place the eggplant (cut side down) and peppers on the pan and brush them with more oil.
• Cover with the HeatMate flat pan (this helps retain moisture).
• Bake for 20 minutes at 425°F until soft and slightly charred.

3. Cool and Peel

• Remove the roasted veggies, cover them with a kitchen towel or cloth, and set aside for about 20 minutes. This step makes peeling much more manageable.
• Once cooled, scoop out the eggplant's soft flesh. Also, remove the peppers' seeds and skin, leaving them intact for stuffing.

4. Make the Filling

• Finely chop the eggplant into a smooth, creamy mixture.
• Add minced garlic, chopped walnuts, and fresh dill.
• Mix in cream cheese, lemon juice, salt, and black pepper. Stir everything together until well combined.

5. Assemble the Stuffed Peppers

• Cut the cooled roasted peppers in half, forming four "narrowboats."
• Stuff each half with the eggplant mixture, gently pressing the tops together.
• Garnish with fresh dill and pomegranate seeds for a pop of color and freshness.

6. Serve & Enjoy

• Arrange the stuffed pepper halves on a dark-colored plate to enhance the colors.
• Serve as a light appetizer or side dish alongside a crisp salad or grilled protein.

Why You'll Love This Dish

✔ Easy to prepare – No complicated steps, just roast, mix, and stuff!

✔ Healthy & weight-friendly – A nutrient-rich, low-calorie option that's satisfying.

✔ No pre-cooked grains – Many stuffed pepper recipes rely on rice, but this one skips it, making it lower in carbs and quicker to prepare.

✔Great for meal prep – Can be made ahead and stored in the fridge for up to 2 days.

Nutrition Per Serving (1 Pepper Half, Approximate Values)

• Calories: 105 kcal
• Protein: 3.2g
• Carbs: 9.1g
• Fiber: 3.7g
• Fats: 6.9g
• Sugar: 4.2g
• Vitamin C: 75% DV (thanks to the red pepper and lemon juice)
• Antioxidants: High (eggplant, pomegranate, garlic, and walnuts)

Eggplants and walnuts contribute healthy fats and fiber, keeping you full longer without adding unnecessary calories. Plus, the pomegranate seeds provide antioxidants, which help fight inflammation and support heart health.

Chef's Notes

• Roasting without bitterness: If you've ever had an eggplant that tasted slightly bitter, that's due to naturally occurring compounds. Lightly salting the cut eggplant before roasting helps draw out some bitterness while enhancing the creamy texture.
• Make-ahead tip: You can prepare the eggplant filling in advance and store it in the fridge overnight. Then, let it sit at room temperature for 15 minutes before stuffing the peppers for the best texture and flavor.
• Nut-free alternative: Not a fan of walnuts? Try toasted sunflower seeds or pumpkin seeds for a similar texture.
• Adding protein: If you want to make this dish heartier, stir in a few spoonfuls of cottage cheese or crumbled feta into the filling—it adds a punch of protein and even more creaminess!

Wrapping It Up

Whether you're looking for a fresh appetizer for a gathering or a light snack for yourself, these Stuffed Sweet Peppers with Eggplant & Creamy Garlic Herb Filling bring a perfect balance of smoky, creamy, and tangy flavors. They look elegant, but the effort involved is minimal—just how we like it!