Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers
A colorful, creamy, sweet-savory appetizer that’s perfect for holidays, parties, or quick snacking. They take minutes to prepare and look absolutely beautiful on a platter!
Ingredients
12–15 mini sweet peppers, halved lengthwise and seeds removed
8 oz (225g) cream cheese, softened
½ cup dried cranberries, chopped
½ cup pecans, finely chopped (toasted for extra flavor)
2 tbsp honey or maple syrup
1 tsp orange zest (optional but amazing!)
¼ tsp salt
Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- Prepare the peppers
Wash the mini sweet peppers, slice them in half lengthwise, and remove any seeds or membranes. Pat dry with a paper towel so the filling sticks well. - Make the filling
In a medium bowl, mix together:
softened cream cheese
chopped cranberries
chopped pecans
honey or maple syrup
orange zest (if using)
salt
Stir until everything is evenly combined and creamy.
- Fill the peppers
Using a small spoon or piping bag, fill each pepper half with the cream cheese mixture. Push the filling gently to make sure it sits nicely. - Chill (optional)
For cleaner, firmer bites, refrigerate for 20–30 minutes before serving. They’re also delicious served immediately. - Garnish & serve
Sprinkle with chopped parsley or chives for color and freshness. Arrange on a platter and enjoy!
Tips & Variations
Add crunch: Sprinkle a little extra chopped pecan on top.
Make it savory: Add 1–2 tbsp finely chopped green onions.
Make it festive: Add a tiny drizzle of balsamic glaze on top.
Spicy version: Mix in a pinch of chili flakes.