4 medium bell peppers (varied colors)
4 oz. block mozzarella
2 TBSP.Chili Lime Rub
3 green onions
2 boneless, skinless chicken breasts
1 (8 oz.) container fat-free sour cream
1 bunch fresh cilantro
1/3 cup fat-free (or light) mayonnaise
1. Preheat oven to 400F. Cut off tops of peppers and scoop out seeds. Wedge peppers using Veggie Wedger. Arrange wedges on the Large
Round Stone with Handles.
2. Finely chop green onions and cilantro using a food processor. Mix half the onion mixture, half of the cheese, chicken,
mayonnaise and rub in a bowl.
3. Blot excess moisture from peppers with paper
towels, if necessary. Using a spoon, scoop filling into pepper wedges. Sprinkle peppers with remaining cheese. Bake 5-7 minutes or until
cheese is melted.
4. Mix sour cream into remaining onion mixture in bowl. Spoon mixture into a resealable plastic bag and trim corner. Remove stone from oven. Squeeze sour cream mixture over fajita bites.