How to Make Italian Pepper Biscuits With Fennel Seeds

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 Seeds

2 tablespoons sunflower seeds

2 yellow bell peppers, halved and seeded

2 red bell peppers, halved and seeded

¼ cup olive oil

¼ cup lime juice

1 tablespoon balsamic vinegar

¼ cup dried rosemary

salt and pepper to taste

Directions

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.

Info | Italian Pepper Biscuits With Fennel Seeds

prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings

TAG : Roasted Bell Peppers With Sunflower Seeds

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