Introduction:
If you need a holiday appetizer that looks festive, tastes incredible, and comes together with almost no effort,
these Cranberry Pecan Cream Cheese–Stuffed Mini Sweet Peppers are exactly what you want. They’re bright,
crunchy, and naturally sweet, filled with a creamy, tangy mixture of cream cheese, tart dried cranberries, crunchy pecans,
and a pop of herbs. One bite gives you the perfect balance: creamy + crisp, sweet + savory, and just enough texture to keep
you reaching back for “one more.”
Mini sweet peppers are an underrated appetizer hero. They’re sturdy enough to hold a generous filling, naturally colorful,
and mild enough that even picky eaters enjoy them. And because this recipe is mostly no-bake, it’s an easy win for parties,
potlucks, game days, and Christmas snack boards. You can make them ahead, chill, and plate them when guests arrive.
This recipe also fits almost any vibe. Want it sweeter? Add honey. Want it savory? Add garlic and chives. Want it spicy?
Add a pinch of chili flakes or a few drops of hot sauce. The base is simple and forgiving, so you can adjust it to match
your crowd.
Ingredients:
For the peppers:
- 1 lb (450g) mini sweet peppers (about 18–24 peppers)
- Pinch of salt (optional, for seasoning the peppers)
For the cranberry pecan cream cheese filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, chopped (toasted is even better)
- 2 tbsp green onions or chives, finely sliced
- 1 tsp lemon zest (optional, brightens flavor)
- 1/2 tsp garlic powder (or 1 small garlic clove, grated)
- 1/4 tsp black pepper
- Pinch of salt (taste first; adjust as needed)
Optional flavor boosts:
- 1–2 tbsp honey or maple syrup (for a sweet-savory finish)
- 1/4 tsp crushed red pepper flakes (for gentle heat)
- 2 tbsp crumbled feta or goat cheese (for extra tang)
Optional garnish:
- Extra chopped pecans
- Extra cranberries
- Chopped parsley
- Drizzle of honey
