Roasted Bell Peppers with Sunflower Seeds

4 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“A great starter for any dinner that's quick and easy. Rosemary adds an aromatic flavor to the bell peppers, and the sunflower seeds add to the texture of the dish.” - by EC

Ingredients

2 tablespoons sunflower seeds
2 yellow bell peppers, halved and seeded
2 red bell peppers, halved and seeded
1/4 cup olive oil
1/4 cup lime juice
1 tablespoon balsamic vinegar
1/4 cup dried rosemary
salt and pepper to taste

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Metric US

Original recipe yields 4 servings

Directions

Preheat the oven broiler. Line a baking sheet with aluminum foil.
In a skillet over medium heat, cook the sunflower seeds 5 minutes, stirring constantly, until lightly toasted.
Place the pepper halves cut side down on the baking sheet. In a bowl, mix the olive oil, lime juice, balsamic vinegar, rosemary, salt, and pepper. Brush peppers with the olive oil mixture.
Roast peppers under the broiler 5 minutes, or until slightly charred. Remove from heat, peel, and slice. Toss with the toasted sunflower seeds to serve.

Nutrition

Amount Per Serving (4 total)

Calories
171 cal
9%

Fat
14.3 g
22%

Carbs
11.3 g
4%

Based on a 2,000 calorie diet

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Reviews (4)

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EMMA40

Oct. 30, 2005

"These turned out great. I used yellow and orange peppers. I left them in the broiler until their skins were almost black and then put them in a plastic bag for about 10 minutes so it's easier to peel ..." See morethem. I will definitely make this again. Thanks EC."

JENNIPOO2

Apr. 10, 2006

"This was quite good. I skipped the sunflower seeds- as I merely wanted the bell peppers on their own. I also added a little more balsamic vinegar for a tangier taste...." See more"