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Roasted Bell Peppers with Sunflower Seeds

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."

Rate/Review | Read Reviews (4)

What to Drink?
	Sauvignon Blanc

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.