My Reviews (5)

Roast Capsicums with Sunflower Seeds

A lovely Italian-style antipasto that's quick and easy. The toasted sunflower seeds add to the texture of the dish.
Reviews (5)


30 Oct 2005
Reviewed by: EMMA40
These turned out great. I used yellow and orange peppers. I left them in the broiler until their skins were almost black and then put them in a plastic bag for about 10 minutes so it's easier to peel them. I will definitely make this again. Thanks EC.
 
(Review from Allrecipes USA and Canada)
10 Apr 2006
Reviewed by: JENNIPOO2
This was quite good. I skipped the sunflower seeds- as I merely wanted the bell peppers on their own. I also added a little more balsamic vinegar for a tangier taste.
 
(Review from Allrecipes USA and Canada)
10 Jul 2007
Reviewed by: Andrea
Very different and very good. I'm usually not a fan of sunflower seeds, but done this way, they were delicious!
 
(Review from Allrecipes USA and Canada)
06 May 2005
Reviewed by: GORGANIC
I marinated the peppers for a bit, then tossed them with some of the dressing after roasting. I toasted some sesame seeds with the sunflower seeds, and it was really good! We'll try this on the grill!
 
(Review from Allrecipes USA and Canada)
26 Apr 2016
Reviewed by: Buckwheat Queen
This is another very good way to serve roasted bell peppers. I didn't care for putting the dressing on before roasting as it just burned under the heat of the broiler. It is a very tasty accompaniment so I anded up adding a bit more once the peppers had roasted. The sunflower seeds add a nice flavor as well as texture. Thank you for the recipe.
 
(Review from Allrecipes USA and Canada)

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