Stuffed Baby Peppers with Yogurt and Floral Honey

"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

  • Total Time:
  • Servings: 4 first-course servings
  • Time(Other): Plus 2 weeks if steeping honey

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

How to make this recipe

  1. 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.

  2. 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.


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

Contributed By Photo © David Malosh Published August 2011

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