roasted-bell-peppers-with-sunflower-seeds

Roasted Bell Peppers with Sunflower Seeds

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
EC
Recipe by  EC

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat the oven broiler. Line a baking sheet with aluminum foil.
  2. In a skillet over medium heat, cook the sunflower seeds 5 minutes, stirring constantly, until lightly toasted.
  3. 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.
  4. 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.

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Reviews (4)

Rate This Recipe
EMMA40
9

EMMA40

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 them. I will definitely make this again. Thanks EC.

JENNIPOO2
5

JENNIPOO2

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.

Andrea
3

Andrea

Very different and very good. I'm usually not a fan of sunflower seeds, but done this way, they were delicious!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 14.3 g
  • 22%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Roasted Winter Squash Seeds

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