Step 1

Drain the peppers. Pat dry with paper towels on the inside and outside.

Step 2

Use a 1/2 teaspoon to stuff the peppers to the top with cheese. Place all of the cheese-stuffed peppers in the freezer to chill for 35 minutes.

Step 3

Pull the peppers out and wrap in bacon, making sure the bacon covers the opening of the pepper where the cheese is at. Overlap the bacon about 1/4-inch over itself, making sure the bacon is tightly wrapped, secure with a toothpick. Cut off the excess bacon. Use the leftover piece of bacon to make the next pepper. Depending on the size of the pepper and bacon, I usually get 2-3 peppers wrapped per piece of bacon.

Step 4

Preheat the air fryer to 380 degrees according to the package directions. If you have to wait for the air fryer to preheat, pop the bacon wrapped peppers back into the freezer.

Step 5

Add as many peppers as you can to the bottom of the air fryer. Make sure none of the peppers are touching. I usually work in two batches and can fit 8-10 peppers per batch. Set the timer to five minutes. After five minutes, carefully flip over each pepper. Close the air fryer again and set the timer for another 5 minutes. Check on them after three more minutes, if they are brown and crispy remove. If not continue to cook for the remainder of the time. If needed, add another minute or two.

Step 6

Drizzle with honey just before serving. Serve immediately.