Sunflower Seeds & Baby Bell Peppers

Ingredients

• sunflower seeds 1/4 cup
• baby bell peppers 1 cup
• olive oil 1 teaspoon
• salt a pinch

Method

1. Prepare the Sunflower Seeds. Preheat your oven to 350°F (175°C). Spread the 1/4 cup of raw, shelled sunflower seeds evenly on a baking sheet. If you like, drizzle 1 teaspoon of olive oil over the seeds and toss them to coat lightly. This helps enhance flavor and roasting.
   Tip: Use a rimmed baking sheet to prevent seeds from spilling.
2. Roast the Sunflower Seeds. Place the baking sheet in the preheated oven. Roast the seeds for about 8-10 minutes, stirring once halfway through to ensure even toasting. Keep a close eye to avoid burning; the seeds should turn golden brown and smell nutty.
   Tip: Stirring halfway helps the seeds toast evenly and prevents burning.
3. Prepare the Baby Bell Peppers. While the seeds roast, wash 1 cup of baby bell peppers thoroughly under cold running water. Pat them dry with a clean towel. You can leave them whole or slice them in half for easier eating.
   Tip: If you prefer, remove seeds from the peppers by slicing and gently shaking them out.
4. Combine and Season. Once the sunflower seeds are roasted and cooled slightly, transfer them to a serving bowl. Add the baby bell peppers. Sprinkle a pinch of salt over the seeds and peppers if desired, and toss gently to combine.
   Tip: Salt enhances flavor but is optional; you can also add a squeeze of lemon juice for brightness.
5. Serve and Enjoy. Serve this snack immediately for the best crunch and freshness. It’s perfect as a nutritious mid-day snack or a light appetizer.
   Tip: Pair with a glass of water or your favorite herbal tea.

Pro tips

• Roasting sunflower seeds brings out their natural nutty flavor and makes them crunchier.
• Store any leftover roasted seeds separately in an airtight container to keep them crisp.