Roasted Bell Peppers with Sunflower Seeds recipe

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Ingredients

2 tablespoons sunflower seeds
2 yellow bell peppers, halved and seeded
2 red bell peppers, halved and seeded
¼ cup olive oil
¼ cup lime juice
1 tablespoon balsamic vinegar
¼ cup dried rosemary
salt and pepper to taste

Nutrition Info

171 calories
carbohydrate: 11.3 g
cholesterol: : -
fat: 14.3 g
fiber: 3.2 g
protein: 1.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 6.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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