Cranberry Cream Cheese Stuffed Mini Peppers
These vibrant, bite-sized peppers are filled with a creamy cranberry and cheese mixture, making them a festive and easy-to-prepare snack perfect for any holiday gathering.
Servings: 12 pieces
Calories: 100kcal
Ingredients
For the filling
- 8 oz cream cheese, softened Soften completely for smooth texture
- 1/2 cup dried cranberries, finely chopped
- 1 tbsp honey or maple syrup Can adjust based on sweetness preference
- 1 tsp orange zest Adds citrus flavor to the filling
- 1 pinch salt To taste
- 1/4 cup chopped pecans or pistachios Optional for added crunch
For the peppers
- 12 mini bell peppers, halved and deseeded Bright colors enhance presentation
Instructions
Preparation
- Soften the cream cheese at room temperature for about 30 minutes, or microwave in 5-10 second bursts until spreadable.
- In a bowl, mix the softened cream cheese, chopped dried cranberries, honey or maple syrup, orange zest, and salt until well combined.
- Optionally, fold in the chopped pecans or pistachios for a crunchy texture.
Filling the Peppers
- Spoon or pipe the filling into each halved mini bell pepper.
- Top with additional cranberries, nuts, and a sprinkle of orange zest right before serving.
Serving
- Serve chilled or at room temperature, and enjoy the festive flavors!
Notes
Make these peppers up to 24 hours in advance and store in the fridge. Garnish just before serving for the freshest look. Can be made vegan by substituting cream cheese with a vegan alternative.