"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." — EC
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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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