Stuffed Baby Peppers With Yogurt and Floral Honey

1. 1

   Preheat a grill.

2. 2

   Grill the peppers over moderately high heat, turning until lightly charred and crisp-tender, about 3 minutes.

3. 3

   Peel off any charred parts and halve the peppers lengthwise.

4. 4

   Cut out the cores and scrape the seeds, and arrange the peppers cut sides up on plates.

5. 5

   In a bowl, mix the yogurt with the garlic, season with salt and pepper.

6. 6

   Fill each pepper half with the yogurt mixture.

7. 7

   Scatter the olives and jalapenos on top.

8. 8

   Drizzle each plate with 2 teaspoons of honey and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.