Stuffed Baby Peppers With Yogurt and Floral Honey

• 20 small sweet baby bell peppers
• 1 cup plain low-fat yogurt
• 1 garlic clove, minced
• salt, to taste
• pepper, to taste
• 10 kalamata olives, thinly sliced
• 2 small jalapenos, thinly sliced crosswise
• lavender rose honey (Lavender-Rose Honey#461319)

1. Preheat a grill.
2. Grill the peppers over moderately high heat, turning until lightly charred and crisp-tender, about 3 minutes.
3. Peel off any charred parts and halve the peppers lengthwise.
4. Cut out the cores and scrape the seeds, and arrange the peppers cut sides up on plates.
5. In a bowl, mix the yogurt with the garlic, season with salt and pepper.
6. Fill each pepper half with the yogurt mixture.
7. Scatter the olives and jalapenos on top.
8. Drizzle each plate with 2 teaspoons of honey and serve.

sweet baby bell peppers, yogurt, garlic, salt, pepper, olives, jalapenos, honey

Taken from www.food.com/recipe/stuffed-baby-peppers-with-yogurt-and-floral-honey-461320 (may not work)