Roasted Bell Peppers with Sunflower Seeds


  • 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


Preheat the oven broiler. Line a baking sheet with aluminum foil.

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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.