Lunch: Stuffed Baby Peppers with Yogurt and Floral Honey

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.

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Stuffed Baby Peppers with Yogurt and Floral Honey

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

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

Instructions

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.

Reviews


Add a review for Stuffed Baby Peppers with Yogurt and Floral Honey

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now