Stuffed Baby Peppers with Yogurt and Floral Honey

1. 1

   Light a grill.

2. 2

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

3. 3

   Peel off any charred parts and halve the peppers lengthwise.

4. 4

   Cut out the cores and scrape the seeds.

5. 5

   Arrange the peppers cut sides up on plates.

6. 6

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

7. 7

   Fill each pepper half with the yogurt.

8. 8

   Scatter the olives and jalapenos on top.

9. 9

   Drizzle each plate with 2 teaspoons of the honey and serve.

10. 10

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11. 11

    Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

* Per serving · 4 servings · Values may vary.

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