Crispy Feta Stuffed Peppers with Hot Honey

• 4 bell peppers (any color), halved and seeds removed
• 8 oz feta cheese, crumbled
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup honey
• 1 tbsp hot sauce
• Optional: Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss bell pepper halves with olive oil, garlic, smoked paprika, salt, and pepper.
3. 3 Arrange peppers cut-side up on a baking sheet.
4. 4 Stuff each pepper half generously with feta.
5. 5 Bake for 20 minutes until peppers are tender and feta is golden.
6. 6 Meanwhile, mix honey and hot sauce in a small bowl.
7. 7 Remove peppers from oven and drizzle with hot honey glaze.
8. 8 Garnish with parsley if desired and serve immediately.

Equipment

• Baking sheet
• Baking dish or parchment paper

Variations

• Add diced jalapeños to the feta for extra heat.
• Use goat cheese for a tangy twist.

Substitutions

• Substitute honey with maple syrup for a different flavor profile.
• Use a dairy-free feta alternative for a vegan option.

Pairings

• A crisp white wine or a sparkling water with a lime wedge.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Adjust the amount of hot sauce to control the spice level.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of hummus or a fresh green salad for a light meal.
• Pairs well with crusty bread for soaking up the hot honey glaze.

FAQ