High-protein • Gluten-free • Holiday appetizer perfection
Bringing a healthy dish to a party can feel nerve-wracking. You show up with something bright, fresh, and macro-friendly… and it’s sitting next to donuts, cookies, cheese boards, and buttery appetizers. You can’t help but wonder, “Why would anyone grab my dish?”
But these Cranberry Pecan Cottage Cheese Stuffed Mini Peppers are different. They’re crisp, creamy, sweet, and totally refreshing. The cottage cheese makes the filling silky, the cranberries add a tart pop, and the pecans bring the perfect buttery crunch. I watched someone take one, pause, and say, “Wait… these are actually so good.” And then they grabbed another.
This is the holiday appetizer you bring when you want something beautiful, unique, and secretly high-protein. They disappear fast — trust me.
Ingredients
Makes ~22–24 stuffed pepper halves • Serves 5
2 cups Good Culture 2% cottage cheese
5 tbsp chopped pecans
5 tbsp chopped dried cranberries
2 tsp maple syrup
Pinch cinnamon
Pinch salt
14–16 mini sweet peppers
Directions
Slice mini peppers in half and remove seeds. Choose your best 22–24 halves for stuffing.
Blend the cottage cheese until smooth.
Stir in pecans, cranberries, maple syrup, cinnamon, and salt. Spoon generous scoops of filling into each pepper half.
Chill 10–15 minutes before serving to let the flavors develop.
Macros
Servings: 5 (about 4–5 stuffed halves each)
Per serving:
Calories: 81
Protein: 5.9g
Fat: 4.6g
Carbs: 6.6g
Whole batch:
Calories: 405
Protein: 29.5g
Fat: 23g
Carbs: 33g
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