Ingredients
Scale
- 12 mini sweet peppers
- 8 ounces cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup pecans, chopped
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine softened cream cheese, chopped cranberries, chopped pecans, honey, vanilla extract, and salt. Mix until well blended.
- Carefully slice each mini pepper in half, removing seeds, and stuff with the cream cheese mixture.
- Arrange the stuffed peppers on a baking sheet and bake for 15 minutes or until the cheese is warm.
- Serve warm or at room temperature.
Notes
- For added flavor, consider garnishing with fresh herbs.
- Adjust the sweetness by adding more or less honey according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg