These little peppers came from one of those “I need something pretty, fast” moments. You know the ones. Guests on the way, fridge half-full, confidence… medium.

I spotted a bag of mini sweet peppers and remembered a leftover bowl of cream cheese mixed with cranberries and pecans from the night before. No plan. Just a feeling.

As I started filling the peppers, the colors alone sold me. Bright reds and oranges. Creamy white filling. Little pops of cranberry. It already felt like a holiday.

The smell was subtle—fresh, slightly tangy, nutty. Not loud. Inviting.

I set them out, untouched for about thirty seconds. Then someone grabbed one. Then another. Then the plate started looking… empty.

Now these cranberry pecan cream cheese stuffed mini sweet peppers are my safety net appetizer. They’re light, festive, and somehow always the first thing gone.

Recipe Résumé (Why You’ll Love It)

No baking required.
Bright holiday colors.
Sweet, creamy, crunchy balance.
Make-ahead friendly.
Naturally gluten-free.
Easy to scale for parties.
Elegant but unfussy.
Perfect finger food.

Why This Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers Recipe Is The Only One You’ll Ever Need

Cuisine: American

I’ve brought these to family dinners, potlucks, even casual game nights. Every time, someone asks for the recipe. They’re approachable but feel thoughtful—like you tried harder than you actually did. That’s my favorite kind of win.

What You Really Need to Make This Amazing Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers (Simplified)

Mini sweet peppers
Cream cheese, softened
Dried cranberries, finely chopped
Chopped pecans
Green onions
Honey or maple syrup
Salt
Black pepper

How to Master the Perfect Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers (My Secret Method)

Start by halving the peppers lengthwise and removing the seeds. No need to be precious—they’re forgiving.

In a bowl, stir together soft cream cheese, cranberries, pecans, green onions, a drizzle of honey, salt, and pepper. Mix until it looks evenly speckled and tastes balanced. Sweet first, then savory.

Spoon or pipe the filling into each pepper half. Don’t overthink it. A little rustic looks good here.

Chill briefly if needed, then arrange on a platter and watch them disappear.

Chef’s Notes and Tips For A Flawless Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers

Soften your cream cheese fully. Cold cream cheese leads to lumpy filling and frustration—ask me how I know.

Chop the cranberries finely. Big pieces throw off the texture and make filling tricky. Tiny bits melt into the cream cheese beautifully.

Get Creative! Easy Substitutions and Fun Variations

Swap pecans for walnuts or almonds. Add orange zest for brightness. Sprinkle with fresh herbs. Roast the peppers briefly if you want a warmer, softer bite.

Lighten It Up! Simple Swaps for a Healthier Cranberry Pecan Cream Cheese Stuffed Mini Sweet Peppers

Use reduced-fat cream cheese. Add Greek yogurt for extra protein. Skip the honey if you prefer more savory. This appetizer is naturally low-carb and gluten-free.

And there you have it!

An easy, festive appetizer that looks like a showstopper and eats like a snack. Let us know how your stuffed peppers turn out—and don’t forget to browse more holiday favorites.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make cranberry pecan cream cheese stuffed mini sweet peppers ahead of time?
Yes—and that’s one of their biggest strengths. These cranberry pecan cream cheese stuffed mini sweet peppers can be fully assembled up to 24 hours in advance. Store them covered in the fridge, and they’ll stay fresh, vibrant, and perfectly textured.

If you’re serving them for a party, pull them out about 10–15 minutes before guests arrive so the filling softens slightly.

2. Are stuffed mini sweet peppers good for holiday parties?
They’re ideal. This cranberry cream cheese holiday appetizer feels festive without being heavy. The colors alone make them pop on a holiday table, and they balance richer dishes beautifully.

They also cater to many diets, which makes hosting easier.

3. Can I make these without nuts?
Absolutely. Skip the pecans and add sunflower seeds or extra green onions for texture. The filling still works wonderfully and stays flavorful.

4. Do mini sweet peppers need to be cooked?
Not at all. For this easy no-bake stuffed peppers recipe, raw peppers provide a crisp, fresh contrast to the creamy filling. Cooking is optional if you prefer them softer.

5. How spicy are mini sweet peppers?
Not spicy at all. They’re sweet and mild, making them perfect for all ages and spice tolerances.

6. Can I pipe the filling instead of spooning it?
Yes, piping gives a cleaner look, especially for holidays. A zip-top bag with the corner snipped works great.

7. How long can these sit out?
About two hours safely. If it’s warm, keep them chilled until serving.

8. What pairs well with these stuffed peppers?
They pair beautifully with cheese boards, crackers, olives, or other light appetizers. They’re especially nice alongside heavier holiday dishes for balance.