Ingredients
Scale
- 4 mini sweet peppers
- 8 ounces cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup almonds, chopped
- 2 tablespoons honey
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the cream cheese, chopped cranberries, chopped almonds, honey, parsley, salt, and black pepper.
- Slice the mini sweet peppers in half and remove the seeds.
- Stuff each pepper half with the cream cheese mixture.
- Place stuffed peppers on a baking sheet and bake for 15-20 minutes until warmed through.
- Serve warm and enjoy!
Notes
- These stuffed peppers can be made ahead of time and baked just before serving.
- Feel free to substitute walnuts or pecans for the almonds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg