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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yellow bell peppers, halved and seeded
red bell peppers, halved and seeded
salt and pepper to taste
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.
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.
Very different and very good. I'm usually not a fan of sunflower seeds, but done this way, they were delicious!
I marinated the peppers for a bit, then tossed them with some of the dressing after roasting. I toasted some sesame seeds with the sunflower seeds, and it was really good! We'll try this on the grill!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Bell Peppers with Sunflower Seeds
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 171
** Calories from Fat: 129
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