Lavender Bliss Tea Cake (Sugar-Free)
Stuffed bell peppers with quinoa, chickpeas, and veggies glazed in Secret Garden—floral, earthy, and comforting. A hearty yet refined vegetarian main or elegant side. alming, aromatic experience. A floral twist on tra...
Ingredients
- Medium Bell Peppers 4
- Olive Oil 2 Tbsp
- Salt & Black Pepper
- Filling: Cooked quinoa 1 cup
- cooked chickpeas
- ½ cup
- red onion (finely chopped) 1 small garlic clove (minced) 2. Toasted Pine Nuts or Almonds 2 Tbsp
- fresh thyme
- 1 tsp
- lemon zest
- crumbled feta
- 2 Tbsp
- salt
- glaze: mix together Nectarous Secret Garden 2 tsp
- Dijon mustard 1 tsp
- lemon juice 1 tbsp, and olive oil 1 tbsp
Featuring
Directions
- 1
Preheat the oven to 190°C.
- 2
Roast halved, oiled, and seasoned peppers for 15 minutes.
- 3
Mix quinoa, chickpeas, zucchini, onion, garlic, lemon zest, thyme, nuts, and feta to fill the roasted peppers.
- 4
Glaze with the mix prepared, then bake for 12–15 minutes until golden.
- 5
Garnish with microgreens, drizzle with Nectarous Secret Garden, and serve with a floral white wine.
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