Stuffed Baby Peppers with Yogurt and Floral Honey

Food & Wine
Stuffed Baby Peppers with Yogurt and Floral HoneyRecipe
Photo: David Malosh
"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.
4 first-course servings


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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


Total: 25 Minutes

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.

Created date

September 2013

Nutritional Information

Calories 156
Fat 4 g
Satfat 1 g
Carbohydrate 26 g
Fiber 6 g
Protein 6 g