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
Scale
- 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