A lovely Italian-style antipasto that's quick and easy. The toasted sunflower seeds add to the texture of the dish.
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. - 30 Oct 2005 (Review from Allrecipes USA and Canada)
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. - 10 Apr 2006 (Review from Allrecipes USA and Canada)
Very different and very good. I'm usually not a fan of sunflower seeds, but done this way, they were delicious! - 10 Jul 2007 (Review from Allrecipes USA and Canada)