Ingredients
– 12 mini sweet peppers
– 8 oz cream cheese, softened
– 1/2 cup pecans, finely chopped
– 1/2 cup dried cranberries, chopped
– 1/4 cup green onions, sliced
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– Freshly ground black pepper, to taste
– Optional: Fresh parsley for garnish
Equipment Needed
– Baking sheet
– Mixing bowl
– Food processor (optional, for chopping nuts)
– Spatula
– Knife and cutting board
Step-by-Step Instructions
To start, preheat your oven to 375°F (190°C). While that heats up, I wash the mini sweet peppers thoroughly and cut them in half lengthwise. I try to leave the stems intact for presentation purposes. I scoop out the seeds and any white pith, giving them a good rinse under cold water. This quick rinse helps eliminate any excess bitterness. The bright colors of the peppers always make me smile as I work in my kitchen! (See the next page below to continue steps…)