Stuffed Baby Peppers with Yogurt and Floral Honey

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Marcia Kiesel uses Jovial King's flower-infused honey to add a touch of sweetness to these savory yogurt-stuffed grilled peppers.

Stuffed Baby Peppers with Yogurt and Floral Honey. Photo © David Malosh
Photo: © David Malosh
Total Time:
14 days 35 mins
Yield:
4 1-course servings

Use Jovial King's lavender- and rose-infused honey for this recipe.

Ingredients

Lavender-Rose Honey

  • 1 quart mild raw honey

  • 3/4 cup dried organic rose petals

  • 1/2 cup dried lavender flowers

Stuffed Peppers

  • 20 small sweet peppers, such as baby bell peppers

  • 1 cup plain low-fat yogurt

  • 1 garlic clove, minced

  • Kosher salt and freshly ground black pepper

  • 10 kalamata olives, thinly sliced

  • 2 small jalapeños, very thinly sliced crosswise

Directions

Make the honey

  1. In a large glass jar, mix the honey with the rose petals and lavender flowers. Close the jar and let stand in a sunny window for 2 weeks, turning every few days. Warm the jar in a microwave or under hot water until the honey is runny. Strain the honey through a fine sieve into a clean jar. Discard the flowers. Store the honey in a cool, dark place for several months.

Make the stuffed peppers

  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.

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