Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4 first-course servings
© David Malosh

How to Make It

Step 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.

Step 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.

Notes

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

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