Warm Roasted Pepper Salad- a Lean and Green Recipe

There is nothing, and I mean nothing like the transformation that happens when you put peppers on the grill.  

They soften, sweeten and become little magical morsels that are the backbone for a mouthwatering Lean and Green Recipe that you are sure to love.  

When combined with some soft cheese and a drizzle of my sweet, luscious Balsamic Mosto Cotto, you’ve got the perfect side dish!


1 lb bag baby bell peppers, assorted colors

6 T feta cheese or light cream cheese (if on program) you can also use goat cheese if off program

3 T Stacey Hawkins Balsamic Mosto Cotto*** DO NOT SUBSTITUTE WITH REGULAR BALSAMIC VINEGAR as the results will be disastrous.  I promise. Use a balsamic reduction instead.

pinch  all natural sea salt


  1. Preheat outdoor grill to medium high heat, about 350. Wash the            peppers & simply throw them on the grill (or use a grill basket.)
  2. Let them cook for 7 minutes, then flip so they roast evenly & cook for another 7-10 until they slightly char and flatten.
  3. Remove from heat and using two knives, cut the peppers into bite size pieces.
  4. Add cheese & drizzle with the Balsamic Mosto Cotto & a pinch of salt and pepper.  Serve warm and gooey!  Makes 4-5 servings

Medifast recipe servings / Take Shape for Life recipe servings / Optavia recipe servings / Lean and Green Recipe servings 1 C peppers is 2 green (peppers) & 2 condiment options (cheese and balsamic)

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