Ingredients25 m servings 171 cals
- 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.
Per Serving: 171 calories; 14.3 g fat; 11.3 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...
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 ...