Roasted Bell Peppers With Sunflower Seeds
Preheat oven to 375 f.
Recipe Summary 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.
Ingredients | Italian Pepper Biscuits With Fennel Seeds2 tablespoons sunflower seeds2 yellow bell peppers, halved and seeded2 red bell peppers, halved and seeded¼ cup olive oil¼ cup lime juice1 tablespoon balsamic vinegar¼ cup dried rosemarysalt and pepper to tasteDirectionsPreheat 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.Info | Italian Pepper Biscuits With Fennel Seedsprep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings
TAG : Roasted Bell Peppers With Sunflower SeedsAppetizers and Snacks,
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