Grilled Ramp & Cream Cheese Stuffed Mini Peppers with Hot Honey Glaze

• ▸18 mini sweet peppers, halved lengthwise and seeded
• ▸8 oz cream cheese, softened to room temperature
• ▸6 stalks ramps (wild leeks), bulbs and leaves separated
• ▸1 tbsp olive oil, for brushing
• ▸2 tbsp hot honey (store-bought or homemade), warmed
• ▸1 tsp apple cider vinegar
• ▸0.5 tsp smoked paprika
• ▸0.25 tsp kosher salt, plus more to taste
• ▸0.25 tsp freshly cracked black pepper
• ▸1 tbsp fresh chives, thinly sliced, for garnish
• ▸0.5 tsp flaky sea salt, for finishing

1. 1

   1. Preheat your grill to high heat (450–500°F / 230–260°C). If using a gas grill, let it run with the lid closed for 10 minutes; for charcoal, wait until coals are ashed over and glowing.

2. 2

   2. Finely mince the ramp bulbs and roughly chop the ramp leaves, keeping them separate. The bulbs carry intense allium punch while the leaves are milder and grassy — treating them differently preserves that contrast.

3. 3

   3. In a medium bowl, combine the softened cream cheese, minced ramp bulbs, smoked paprika, apple cider vinegar, kosher salt, and black pepper. Beat with a fork or hand mixer until fluffy and fully incorporated. Fold in the chopped ramp leaves last so they stay bright green.

4. 4

   4. Transfer the ramp cream cheese mixture to a zip-lock bag or piping bag. If using a zip-lock, snip a small corner off. Pipe a generous mound into each halved mini pepper, filling it slightly above the rim — it will settle on the grill.

5. 5

   5. Brush the outside skin of each stuffed pepper half lightly with olive oil to prevent sticking and encourage char.

6. 6

   6. Place the stuffed peppers filling-side up directly on the grill grates. Close the lid and grill for 6–8 minutes, until the pepper skins blister and char in spots and the cream cheese filling puffs and develops golden-brown edges. Do not flip — the filling needs to stay put.

7. 7

   7. While the peppers grill, warm the hot honey in a small saucepan over low heat for 1–2 minutes or microwave for 15 seconds. This loosens it for easy drizzling.

8. 8

   8. Transfer the grilled peppers to a serving platter. Immediately drizzle generously with warm hot honey, then scatter flaky sea salt and sliced chives over the top.

9. 9

   9. Serve within 5 minutes while the filling is still warm and the pepper skins are blistered and slightly crisp at the edges.

Nutrition (estimated per serving)

Calories

198

Fat

15g

Carbs

13g

Protein

4g

Fiber

1g

Sodium

310mg

Variations

• ◆Swap cream cheese for fresh chèvre. The extra tang amplifies the wild ramp funk, and wildflower honey works better here than hot honey.
• ◆Fold 2 strips of finely crumbled crispy bacon into the filling before piping. It adds a smoky, porky depth that makes the whole bite lean toward campfire.
• ◆Skip the hot honey and finish the grilled peppers with a ramp-leaf chimichurri: ramp leaves, olive oil, red wine vinegar, red pepper flakes, and a clove of garlic blitzed together. It's sharper and more herbal, which works well if you want acid instead of heat.

Storage & Make-Ahead

The cream cheese and ramp filling can be mixed up to 2 days ahead and kept covered in the fridge, which actually gives the ramp bulbs time to mellow slightly into the cheese. Stuff and grill the peppers the day you plan to serve them, since the charred skins soften and turn a little sad overnight. Leftover assembled peppers will keep for up to 2 days refrigerated, and a quick 5-minute run under the broiler brings them back to life better than microwaving does. Store the hot honey glaze separately in a small jar at room temperature and drizzle it on fresh, since reheating it with the peppers makes it soak in and lose that glossy, sticky finish.