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"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. More Dishes Made with Honey

Marcia Kiesel
August 2011

Gallery

© David Malosh

Recipe Summary

total:
25 mins
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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