Preheat th oven to 425 degrees Fahrenheit. Rinse and halve the peppers. Remove any excess ribs or seeds that will make them difficult to stuff.
Line a large baking shot with parchment paper. Place the pepper halves cut side down and drizzle with olive oil. Back for 15 to 20 minutes or until evenly blistered.
Strip the thyme leaves from the stem until you have about 2-3 tbsps of leaves. In a medium bowl, combine the goat cheese and thyme. Stir until softened and evenly mixed.
When the peppers are blistered, allow to cool for 5-10 minutes. Fill each peppers with the goat cheese thyme mixture and top with as much red pepper flakes and honey as you like.