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Roasted Bell Peppers with Sunflower Seeds

Roasted Bell Peppers with Sunflower Seeds:

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.

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.

This is another very good way to serve roasted bell peppers. I didn’t care for putting the dressing on before roasting as it just burned under the heat of the broiler. It is a very tasty accompaniment so I ended up adding a bit more once the peppers had roasted. The sunflower seeds add a nice flavor as well as texture.

Roasted Bell Peppers with Sunflower Seeds
Roasted Bell Peppers with Sunflower Seeds
Print Recipe
Servings Prep Time
4 Servings 25 Minutes
Servings Prep Time
4 Servings 25 Minutes
Roasted Bell Peppers with Sunflower Seeds
Roasted Bell Peppers with Sunflower Seeds
Print Recipe
Servings Prep Time
4 Servings 25 Minutes
Servings Prep Time
4 Servings 25 Minutes
Ingredients
Servings: Servings
Instructions
  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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