These Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers are a delightful balance of creamy, sweet, and nutty flavors all tucked inside tender, colorful mini peppers. They bake up warm and comforting, with just the right amount of crunch from toasted pecans and a burst of sweetness from dried cranberries. Perfect for holiday gatherings, appetizer boards, or anytime you want a simple yet irresistible bite-sized treat.
Ingredients
- 12 mini sweet peppers
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Slice each mini sweet pepper in half lengthwise and remove the seeds.
- In a mixing bowl, combine the softened cream cheese, chopped dried cranberries, toasted pecans, honey, vanilla extract, salt, and pepper. Mix until creamy and thoroughly combined.
- Use a spoon or piping bag to generously fill each pepper half with the cream cheese mixture.
- Place the stuffed peppers onto a parchment-lined baking sheet.
- Bake for 15–20 minutes, or until the peppers are tender and the filling is warmed through.
- Allow to cool slightly, then garnish with fresh parsley if desired. Serve warm and enjoy!
Variation
- Sweet & Spicy Version: Add a pinch of cayenne or drizzle in a little hot honey for a subtle heat that pairs beautifully with the sweet cranberries.
- Savory Herb Twist: Skip the vanilla and stir in fresh thyme or rosemary for a more herb-forward, aromatic flavor profile.
- No-Bake Party Bites: Skip the baking step altogether for a crisp, refreshing appetizer perfect for warm-weather gatherings or snack trays.
- Extra-Creamy Option: Fold in a couple tablespoons of mascarpone or Greek yogurt for an even silkier filling.
Cooking Notes
- Toasting the pecans adds a deeper flavor and an irresistible crunch, so don’t skip this simple step if you have time.
- Soften your cream cheese fully for easy mixing and smooth filling.
- Adjust sweetness to taste by adding additional honey or reducing the cranberries.
Serving Suggestions
- Festive Appetizer Platter: Arrange the peppers on a bed of fresh greens or rosemary sprigs for a stunning holiday-themed presentation.
- Game-Day Snack: Serve alongside crackers, celery sticks, or pretzel thins for a fun variety of textures.
- Brunch Board Addition: These warm stuffed peppers pair beautifully with quiche, fresh fruit, and pastries for a colorful brunch spread.
Tips
- Uniform Peppers: Choose peppers that are similar in size so they bake evenly and present beautifully.
- Chop Add-Ins Finely: Smaller pieces of pecans and cranberries help create a smoother, easier-to-pipe filling.
- Don’t Overbake: Remove from the oven as soon as the peppers soften any longer and they may lose their shape.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
(Approximate, for 6 servings)
- Calories: 180
- Protein: ~3 g
- Sodium: ~140 mg
Frequently Asked Questions
- Can I make these ahead of time?
Yes! Assemble the peppers up to a day in advance and refrigerate; bake when ready to serve. - Can I serve these cold?
Absolutely. They’re delicious both warm and chilled great for picnic or snack boards. - Can I use different nuts?
Walnuts, almonds, or cashews also work beautifully just be sure to chop and toast them for maximum flavor. - Can I make this filling sweet only?
Yes, simply omit the pepper and add a bit more honey or vanilla for a dessert-like version.
Conclusion
With their creamy filling, fruity brightness, and satisfying crunch, these Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers are guaranteed to steal the spotlight at any event. Simple to prepare and endlessly versatile, they’re the perfect bite-sized treat for both everyday snacking and special celebrations.
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Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers are a delightful balance of creamy, sweet, and nutty flavors all tucked inside tender, colorful mini peppers. They bake up warm and comforting, with just the right amount of crunch from toasted pecans and a burst of sweetness from dried cranberries. Perfect for holiday gatherings, appetizer boards, or anytime you want a simple yet irresistible bite-sized treat.
Ingredients
- 12 mini sweet peppers
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Slice each mini sweet pepper in half lengthwise and remove the seeds.
- In a mixing bowl, combine the softened cream cheese, chopped dried cranberries, toasted pecans, honey, vanilla extract, salt, and pepper. Mix until creamy and thoroughly combined.
- Use a spoon or piping bag to generously fill each pepper half with the cream cheese mixture.
- Place the stuffed peppers onto a parchment-lined baking sheet.
- Bake for 15–20 minutes, or until the peppers are tender and the filling is warmed through.
- Allow to cool slightly, then garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
- Toasting the pecans adds a deeper flavor and an irresistible crunch, so don’t skip this simple step if you have time.
- Soften your cream cheese fully for easy mixing and smooth filling.
- Adjust sweetness to taste by adding additional honey or reducing the cranberries.
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: ~10 g
- Sodium: ~140 mg
- Fat: ~13 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~7–8 g
- Trans Fat: 0 g
- Carbohydrates: ~14 g
- Fiber: ~2 g
- Protein: ~3 g
- Cholesterol: ~20 mg
Keywords: cranberry stuffed peppers, cream cheese appetizers, holiday appetizers, mini sweet pepper recipes