Roasted Bell Peppers with Sunflower Seeds |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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:
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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