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Roasted Bell Peppers with Sunflower Seeds

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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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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

EMMA40
9
10/30/2005

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

JENNIPOO2
5
4/10/2006

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.

Andrea
4
7/10/2007

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