Roasted Bell Peppers with Sunflower Seeds

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

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.