If you’re looking for the perfect bite-sized party snack, Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers are about to become your new go-to appetizer. Imagine sweet, crisp mini peppers filled with a velvety cream cheese mixture that’s studded with tangy dried cranberries and crunchy pecans. Every bite brings the best kind of flavor contrast — a little sweet, a little savory, and a whole lot of YUM.

I first whipped up a batch on a cozy winter afternoon, right before friends came over for hot cocoa and board games. I needed something quick and festive, and these little beauties totally delivered — the whole tray disappeared faster than I expected!

You’ll love how easy they are to make, how gorgeous they look on a holiday platter, and how kid-friendly and lunchbox-approved they can be. Whether you’re hosting a party, prepping a light snack, or bringing something special to a potluck… these peppers are always a bright and tasty win. 🌶️❤️

Why You’ll Love This Recipe

Rich, Creamy, and Flavor-Packed Filling

The star of this recipe is the creamy, dreamy filling. Softened cream cheese makes the smoothest base, while chopped dried cranberries add a tangy pop of sweetness in every bite. Toasted pecans (if you’re feeling fancy!) bring delicious nuttiness and a gentle crunch. A small pinch of salt ties everything together… and if you want just a little something extra? A sprinkle of orange zest brings brightness that tastes like pure holiday cheer. 🍊

Simple, Everyday Ingredients

No need to hunt down anything complicated — this recipe is made with kitchen staples you probably already have:

Mini sweet peppers
Cream cheese
Dried cranberries
Pecans
Honey or maple syrup

That’s it! So convenient when you need a quick snack without a special shopping trip. ✔️

Quick and Easy to Prepare

There’s no baking, sautéing, or simmering here — unless you want to! Just slice, mix, and fill. It’s the perfect beginner-friendly appetizer and a total time-saver when the party countdown is ticking. ⏱️

Customizable and Versatile

Make it your own!
You can:

Swap pecans for walnuts or almonds
Adjust sweetness with honey or maple syrup
Add or skip the orange zest
Bring a little heat with a dash of chili flakes
Use this as a snack, appetizer, or lunchbox treat

No matter what you do, they continue to be juicy, colorful, and 100% delicious.

Ingredients

Let’s take a quick look at everything you’ll need to bring these Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers to life. The ingredient list is wonderfully short — yet each item plays an important role in the balance of flavors and textures that make this recipe such a hit.

Full List of Ingredients

12–15 mini sweet peppers, halved and seeds removed — Their natural crunch and gentle sweetness make the perfect little edible cup for our creamy filling.
8 oz (225 g) cream cheese, softened — Creates that velvety, rich base we know and love.
½ cup dried cranberries, chopped — Adds sweet-tart bursts of flavor that keep every bite exciting.
½ cup pecans, chopped (toasted optional) — Brings warm nuttiness and a delightful crunch.
2 tablespoon honey or maple syrup — Helps meld flavors while adding a touch of natural sweetness.
½ teaspoon orange zest (optional but recommended) — Lifts everything with a bright, citrusy note — especially perfect for holiday gatherings.
Pinch of salt — Balances all the sweet flavors and enhances the cream cheese.
Fresh parsley or chives for garnish (optional) — Adds color, freshness, and a party-perfect finish.

Simple, beautiful, and easy to shop for — that’s the magic right there. ✨

How to Make Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers

The easiest crowd-pleaser you’ll ever make!

These gorgeous little appetizers come together in just minutes — which means more time to enjoy the party and less time prepping in the kitchen. Here’s how to make them step-by-step:

Step-by-Step Instructions

Prep the Peppers
Start by slicing each mini sweet pepper in half lengthwise. Remove the seeds and any white membranes. Set them aside on a tray or platter. (Already looking cute and colorful!)
Soften the Cream Cheese
Allow your cream cheese to sit at room temperature for 15–20 minutes so it becomes easier to mix. If you forget and it’s still firm? A super quick (like 5–10 seconds max) microwave zap will do the trick — just be careful not to melt it.
Make the Filling
In a medium bowl, stir together the softened cream cheese, chopped dried cranberries, chopped pecans, honey or maple syrup, orange zest (highly recommended!), and a pinch of salt. Mix until creamy, cohesive, and studded with those pretty mix-ins.
Fill the Peppers
Use a small spoon… or make things extra neat by piping the filling (just snip a corner off a zip-top bag). Fill each pepper half generously and smooth the tops.
Garnish (Optional)
Sprinkle extra chopped cranberries, pecans, or a little freshly chopped parsley or chives right on top — totally optional but so worth the visual upgrade.
Chill & Serve
Pop the tray into the fridge for 20–30 minutes. This quick chill allows the flavors to blend beautifully and helps the filling firm up slightly, making each bite even better. Serve chilled or let them come up to room temp — either way, they’re delightful!

No cooking required!
These are delicious as a fresh, no-bake appetizer. But if you love warm snacks, you can absolutely pop them in the oven to soften the peppers and warm the filling (more on that in the Variations section!).

What to Serve with This Recipe

These Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers shine in so many settings, and pairing them with the right sips and snacks makes them even more delicious. Here are some easy ideas to help you build a beautiful spread:

Suggested Pairings

Refreshing Drinks
Pour a glass of something crisp like white wine, sparkling wine, iced tea, or fresh lemonade. The cool sparkle contrasts perfectly with the creamy, sweet-savory filling.
As Part of a Spread
Add these peppers to a festive appetizer or charcuterie board with crackers, cheese, nuts, and sliced turkey or ham. They bring a pop of color and flavor that naturally stands out among the other snacks.
Light Meal Pairing
Pair them with a simple green salad or a veggie platter for a balanced lunch or afternoon bite.
Holiday or Party Settings
These little beauties are made for celebrations — Thanksgiving, Christmas, New Year’s Eve, potlucks, baby showers, birthday gatherings… the cranberry + pecan combo already screams holiday magic! 🎉

They fit in everywhere — and always disappear quickly!

Variations and Substitutions

Want to tweak flavors or adjust for dietary needs? Here are simple changes that work beautifully while still keeping that sweet-savory charm.

Nut-Free (or Different Nut) Option

If nuts aren’t an option, no worries! You can simply replace pecans with:

Walnuts or almonds — for a similar crunch and subtle flavor twist
Sunflower or pumpkin seeds — for a safe, nut-free crunch
Extra cranberries — for more sweetness and texture

Same delicious results either way!

Lighter / Whipped Filling

Swap in whipped cream cheese for an airy, ultra-light filling.
Or, mix a spoonful of plain yogurt (or dairy-free yogurt) into the cream cheese — it softens the texture and reduces richness just a touch.
Perfect for those who love a fluffier bite!

Warm / Roasted Version

If warm appetizers are more your vibe:

Brush peppers lightly with olive oil
Bake at 375–400°F (190–200°C) until peppers soften and filling warms through
Optionally broil for a golden, lightly caramelized top

A cozy spin that’s especially nice in colder months. ❄️

Extra Flavor Boosts

Feeling adventurous? Try:

A pinch of cinnamon for a holiday-spiced upgrade
A drizzle of balsamic glaze for added tangy sweetness
Fresh herbs like basil, thyme, or chives — or even a sprinkle of red pepper flakes for a tiny kick

Tiny tweaks, big payoff!

Storage Instructions

Whether you’re prepping for a party or saving leftovers (if you somehow have any!), here’s how to keep your stuffed peppers tasting their best.

Refrigeration — Short-Term Storage

Store the stuffed peppers in an airtight container and refrigerate for 2–3 days. They will still be delicious, though the peppers may gradually lose their crispness as time passes.

Freezing — Not Recommended (Mostly!)

Because the peppers are fresh and crunchy, freezing can make them soft and watery once thawed — not ideal.
If you’ve made a roasted version, you can freeze them, but be aware that texture may still change a bit.

Make-Ahead Tips

Mix the filling up to 24 hours in advance, refrigerate, and stuff just before serving — keeps the peppers crisp!
You can also fully assemble them ahead of time, refrigerating until party time — just cover the tray well to keep them fresh.

Perfect for stress-free entertaining. ✨

Recipe Tips and Tricks

Soften your cream cheese fully
Cold cream cheese = stubborn lumps. Let it warm up or give it a very short microwave softening session. Smooth filling every time!
Pipe instead of spoon
A zip-top bag with the corner snipped makes filling super neat and fun — especially if you’re making a large batch.
Don’t overfill
Especially if you bake them! A little room prevents the filling from bubbling out.
Choose brightly colored peppers
Red, orange, and yellow peppers make the platter look festive — and instantly upgrade presentation.
Adjust flavor your way
More cranberries for sweetness? A little extra salt for savory balance? You’re the boss!
Garnish for a pop of color
Fresh herbs or extra pecan/cranberry bits on top make them look totally gourmet.

It’s truly hard to mess up this recipe — these peppers want to turn out gorgeous!

Related Recipes

If you loved these Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers, you might enjoy these other flavorful bites:

FAQs

Can I make these ahead of time?

Yes! You can prep the filling a day early and refrigerate it. Stuff the peppers right before serving for maximum crunch — or assemble in advance and keep covered in the fridge until needed.

Can I use something other than cream cheese?

Absolutely. Ricotta, whipped goat cheese, or dairy-free cream cheese all work — just note the texture and flavor will be slightly different, but still delicious.

Can I bake or roast them?

Yes! The no-bake version is quick and refreshing, but baking gives a warm, toasty twist. Just pop them in a hot oven for a few minutes until warmed through.

Are they low-carb or keto-friendly?

They can be! Mini sweet peppers are naturally low in carbs — you can simply reduce the honey/maple syrup and use fewer cranberries to keep macros in check.

How many peppers are one serving?

Generally 1–2 stuffed halves per person for appetizers — though honestly, most people come back for seconds. 😉

How long will leftovers last?

Up to 2–3 days covered and refrigerated. For best texture, enjoy them sooner rather than later!

Conclusion

These Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers are everything we love in a great appetizer — creamy, crunchy, slightly sweet, beautifully colorful, and unbelievably easy to make. Whether you’re planning a fancy holiday gathering or just snacking on something special at home, these little bites always bring fun and flavor to the table.

Give them a try the next time you need a simple crowd-pleaser — I promise your guests will be asking for the recipe before they’ve even finished their first bite!

If you make them, I’d love to hear how they turned out for you! Leave a comment below or pin this recipe for later 🎉🌟