"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.

Marcia Kiesel
Recipe by Food & Wine August 2011


Credit: David Malosh

Recipe Summary

25 mins
4 first-course servings


Ingredient Checklist


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.

  • 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.

Nutrition Facts

156 calories; fat 4g; saturated fat 1g; carbohydrates 26g; fiber 6g; protein 6g.