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Stuffed Baby Peppers with Yogurt and Floral Honey

Photo: David Malosh
Total time 25 mins
Yield 4 first-course servings
"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.


  • 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

Nutrition Information

  • calories 156
  • fat 4 g
  • satfat 1 g
  • carbohydrate 26 g
  • fiber 6 g
  • protein 6 g

How to Make It

  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.