Stuffed Baby Peppers with Yogurt and Floral Honey

TOTAL TIME: 25 MIN Plus 2 weeks if steeping honey
SERVINGS: 4 first-course servings

HEALTHY
MAKE-AHEAD
VEGETARIAN

"Honey is an incredible anti-everything," says Jovial King. "It's antibacterial, antiviral and great for combating allergies, as long as it's raw." Marcia Kiesel uses King's flower-infused honey in savory dishes, like these yogurt-stuffed peppers.

slideshow More Dishes Made with Honey

Lavender-Rose Honey for drizzling
1 cup plain low-fat yogurt
20 small sweet peppers, such as baby bell peppers
1 garlic clove, minced
10 kalamata olives, thinly sliced
Salt and freshly ground black pepper
2 small jalapeños, very thinly sliced crosswise

Light a grill. Grill the peppers over moderately high heat, turning, until lightly charred and crisp-tender, 3 minutes. Peel off any charred parts and halve the peppers lengthwise. Cut out the cores and scrape the seeds. Arrange the peppers cut sides up on plates.
In a bowl, mix the yogurt with the garlic; season with salt and black pepper. Fill each pepper half with the yogurt. Scatter the olives and jalapeños on top. Drizzle each plate with 2 teaspoons of the honey and serve.

Notes One serving 156 cal, 4 gm fat, 1 gm sat fat, 26 gm carb, 6 gm fiber, 6 gm protein.

Stuffed Baby Peppers with Yogurt and Floral Honey

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