Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers
Ingredients
- 12–15 mini sweet peppers, halved and seeds removed
- 8 oz (225 g) cream cheese, softened
- ½ cup dried cranberries, chopped
- ½ cup pecans, finely chopped
- 2 tablespoons honey (optional, for sweetness)
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Prepare the peppers
Wash the mini sweet peppers, slice them in half lengthwise, and remove seeds. - Make the filling
In a bowl, mix softened cream cheese, chopped cranberries, pecans, honey, garlic powder, salt, and pepper until smooth and well combined. - Stuff the peppers
Spoon or pipe the cream cheese mixture into each pepper half. - Serve
Arrange on a plate and sprinkle with fresh parsley if desired.
Optional
- Place stuffed peppers on a baking sheet
- Bake at 180°C (350°F) for 10–12 minutes until slightly warm and soft
Tips
- Add a pinch of chili flakes if you like a sweet-spicy combo
- Walnuts can replace pecans
- Great as an appetizer, snack, or party dish