Sweet-and-Spicy Cheese Stuffed Peppers

Servings: 12

Total time: 39 minutes

INGREDIENTS

For hot honey:
¼ cup honey
½ teaspoon red pepper flakes
½ teaspoon Diamond Crystal® Kosher Salt
For assembly:
12 mini bell peppers, halved lengthwise and seeds removed
1 cup whole-milk ricotta cheese
2 ounces cream cheese, softened
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon Diamond Crystal® Kosher Salt
¼ teaspoon black pepper
Jumbo pitted black olives, for garnish

DIRECTIONS

For hot honey: Combine honey, red pepper flakes and kosher salt in a small saucepan over low heat. Stir until melted and warmed through, about 3 minutes. Remove from heat and set aside to let steep for at least 10 minutes.
For assembly: Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside. Combine ricotta, cream cheese, Parmesan, garlic powder, kosher salt and pepper in the bowl of a food processor. Pulse until smooth and fluffy, about 3-4 minutes.
Fill each mini bell pepper half with whipped ricotta mixture, smoothing the tops flat, and place stuffed pepper halves onto prepared baking sheet.
Bake until cheese is lightly golden-brown, about 10-12 minutes.
Meanwhile, cut small eyes and mouths from olives using a sharp knife or round piping tip.
Remove peppers from oven. Garnish with olive eyes and mouths to resemble ghosts.
Drizzle with hot honey and serve.