For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.

Serves 4


  • 1/4 cup fat-free feta cheese
  • 2 tablespoons fat-free blue cheese dressing
  • 2 whole roasted red peppers, divided in half, with each half cut into strips
  • 4 teaspoons olive oil
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh basil plus 4 small leaves for garnish


In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.

Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.

Nutritional Analysis (per serving)

Serving size: one-half roasted pepper
  • Total carbohydrate: 7 g
  • Dietary fiber: 1.5 g
  • Sodium: 195 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 4 g
  • Total fat: 7 g
  • Cholesterol: 8 mg
  • Protein: 2 g
  • Calories: 99
  • Fats and oils: 1
  • Vegetables: 2
  • Fats: 1
  • Nonstarchy vegetables: 2
Last Updated: 2011-02-01
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