Recipes Stuffed Baby Peppers with Yogurt and Floral Honey 4.0 (381) Add your rating & review Marcia Kiesel uses Jovial King's flower-infused honey to add a touch of sweetness to these savory yogurt-stuffed grilled peppers. By Marcia Kiesel and Jovial King Updated on November 10, 2022 Print Rate It Share Share Tweet Pin Email 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 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 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. Rate it Print