These roasted red peppers are a light and delicious warm weather snack. And they’re low in points!
The red peppers are marinated in a reduced fat balsamic vinaigrette. Mozzarella cheese and fresh basil fill these peppers.
It’s great for a low point appetizer or snack! Only 2 points for 3 pepper wedges. That’s for blue, green and purple.
This is also a quick recipe to throw together. The other night we had all appetizers for dinner so this fit in perfectly.
We also snacked on homemade guacamole (a little high in points but I had saved up for it) and mini pita bread with fresh hummus and tabbouleh. It was a fun way to do dinner!
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Yield: 4 Servings (3 pepper wedges per serving = 2 points for blue, green and purple. )
- 3 red peppers
- 1/4 cup reduced fat balsamic vinaigrette
- 3/4 cup part-skim mozzarella cheese, shredded
- Fresh basil, chopped
- Salt, to taste
Preheat oven to 400 degrees F.
Slice each pepper into four pieces (removing stem and seeds).
Add the peppers to a large ziplock bag. Add 1/4 cup of reduced fat balsamic vinaigrette and zip up bag. Toss it around to get all of the peppers covered in dressing.
Remove peppers from the bag and place on a baking sheet. Put in the oven for 20 minutes.
Remove peppers from the oven. Add the shredded mozzarella cheese to each pepper slice. Put back in the oven 5 minutes, or until the cheese is melted. Remove and sprinkle with basil and salt.
NOTE: Once I removed the peppers from the bag I measured the dressing and had 2 tablespoons leftover. When I calculated the recipe in the recipe builder I only added 2 tablespoons of the dressing since that is technically what I used.
Here are some more WW friendly appetizers:
Spinach and Artichoke Dip Egg Rolls
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