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
Preheat outdoor grill to medium high heat, about 350°F. Wash the peppers & simply throw them on the grill (or use a grill basket.)
Let them cook for 7 minutes, then flip so they roast evenly & cook for another 7-10 until they slightly char and flatten.
Remove from heat and using two knives, cut the peppers into bite size pieces.
Add cheese & drizzle with the Balsamic Mosto Cotto & a pinch of salt and pepper. Serve warm and gooey! Makes 4-5 servings
Recipe Notes & Optavia Counts
Serving Size is 1 C peppers with cheese and balsamic option.
2 - Green
2 - Condiments
0 - Healthy Fat
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story