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