Cranberry Pecan Cream Cheese–Stuffed Mini Sweet Peppers: The Sweet-and-Savory Holiday Appetizer Everyone Grabs First

1. Wash and dry the mini sweet peppers.
2. Slice each pepper lengthwise and remove the seeds and membranes.
3. Place peppers cut-side up on a tray or platter.

2) Toast the pecans (optional but recommended)

1. Toast chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
2. Cool completely before mixing into the filling.

3) Make the filling

1. In a bowl, beat softened cream cheese until smooth.
2. Add chopped cranberries, chopped pecans, chives/green onions, lemon zest (optional), garlic, pepper, and salt.
3. Mix until fully combined. Taste and adjust seasoning.
4. If you like sweet-savory flavor, stir in honey or maple syrup.

4) Stuff the peppers

1. Spoon the filling into each pepper half (or pipe it in with a zip-top bag for a neat look).
2. Garnish with extra pecans, cranberries, herbs, and a drizzle of honey if desired.

5) Chill (optional)

1. Chill 15–30 minutes for firmer filling and best flavor.

Serving and Storage:

Serve these stuffed peppers cold or slightly cool. They’re perfect on a holiday appetizer board alongside crackers,
fruit, cheese, and nuts. They also work great as a lighter finger food for parties because they feel fresh and crunchy.

Storage:

• Refrigerate in an airtight container up to 3 days.
• For best texture, store the filling separately and stuff peppers within 24 hours of serving.

Tips:

• Soften cream cheese: It mixes smoother and stuffs easier.
• Chop cranberries: Smaller pieces distribute flavor in every bite.
• Toast the pecans: Adds deeper nutty flavor and extra crunch.
• Pipe for a pretty look: A piping bag (or zip bag) makes them look party-perfect.
• Balance sweet/savory: Add honey if you want a more “holiday” sweet note.

Variations:

• Goat cheese version: Replace half the cream cheese with goat cheese for extra tang.
• Spicy holiday: Add jalapeño bits or crushed red pepper flakes.
• Everything bagel style: Add everything seasoning on top for a savory twist.
• Apple crunch: Mix in finely diced apple for fresh sweetness and crunch.
• Bacon boost: Add crumbled cooked bacon for a smoky-salty bite.

Tips:

• Make-ahead plan: Mix filling the night before and keep chilled; stuff peppers before serving.
• Cleaner bites: Pat peppers dry so the filling sticks well.
• Holiday look: Use red, orange, and yellow peppers for a festive platter.
• Double batch: These disappear fast—make more than you think you need.

Conclusion:

Cranberry Pecan Cream Cheese–Stuffed Mini Sweet Peppers are the kind of appetizer that checks every box: easy, festive,
make-ahead friendly, and absolutely delicious. They’re crunchy, creamy, sweet-and-savory, and perfect for holiday tables,
snack boards, and parties all winter long.

FAQ:

Can I make these ahead of time?

Yes. Make the filling up to 2 days ahead. For best crunch, stuff the peppers the day you serve them.

Do I have to toast the pecans?

No, but it adds a deeper flavor and makes them taste “freshly made.”

Can I use fresh cranberries?

Dried cranberries are best here. Fresh cranberries are too tart and watery unless cooked first.

How do I make them less sweet?

Skip honey and add extra chives, garlic, and a pinch more salt to lean savory.

What can I serve with these?

Crackers, a cheese board, grapes, apple slices, and sparkling drinks all pair beautifully.