Roasted Bell Peppers With Sunflower Seeds Recipes

Steps:

• Heat a frying pan til quite hot. Dont add any oil or fat.
• When the pan is hot add in the sunflower seeds and roast them for a few minutes until they start to brown. They will smell roasty when theyre ready and have a nice brown shimmer.
• Set aside.
• In a high rimmed bowl combine feta cheese, garlic powder, bell pepper and rosemary if using. Add sunflower seeds. Puree using a hand held blender until it has a nice creamy consistency. There will still be chunks, but thats ok.
• Season with freshly ground black pepper to taste.
• Enjoy!

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.