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Roasted Red Peppers

Yield: 4 Servings (3 pepper wedges per serving = 2 points for blue, green and purple. )

  1. Preheat oven to 400 degrees F.

  2. Slice each pepper into four pieces (removing stem and seeds).

  3. 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.

  4. Remove peppers from the bag and place on a baking sheet. Put in the oven for 20 minutes.

  5. 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.