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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."
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25 m servings 171 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 171 calories; 14.3 g fat; 11.3 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition

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Read all reviews 5
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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 ...

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 accompa...