Roasted Red Peppers
Yield: 4 Servings (3 pepper wedges per serving = 2 points for blue, green and purple. )
Ingredients
- 3 red peppers
- 1/4 cup reduced fat balsamic vinaigrette
- 3/4 cup part-skim mozzarella cheese, shredded
- Fresh basil, chopped
- Salt, to taste
Instructions
- 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.