Ingredients

4 medium bell peppers, any color
3 green onions
1/2 cup (125 mL) fresh cilantro leaves
4 oz (125 g) part-skim mozzarella cheese
2 cups (500 mL) finely diced cooked chicken breast
1/3 cup (75 mL) fat-free mayonnaise
2 tbsp (30 mL) Chili Lime Rub
1/2 cup (125 mL) fat-free sour cream

Directions

Preheat oven to 400°F (200°C). Cut off tops of peppers and scoop out seeds. Wedge the peppers and arrange them on the Pizza Stone.
Finely chop the green onions and cilantro and grate the cheese.
Mix half of the onion mixture, half of the cheese, chicken, mayonnaise, and rub in a medium-sized bowl.
Blot excess moisture from peppers with paper towels, if necessary. Using a heaping Small Scoop scoop filling onto pepper wedges.
Sprinkle peppers with remaining cheese. Bake 5–7 minutes or until cheese is melted.
Mix sour cream into remaining onion mixture in processor bowl. Spoon it into a resealable plastic bag and trim the corner.
Remove stone from oven. Squeeze sour cream mixture over fajita bites.

Yield:

24 appetizers
24 servings of 1 appetizer

Nutrients per serving:

Calories 50, Total Fat 1.5 g, Saturated Fat .5 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 3 g, Fiber 1 g, Protein 5 g

Cook's Tips:

If you don’t have Chili Lime Rub, use 1 tbsp (15 mL) chili powder, 1/2 tbsp (7 mL) lime zest and 1/2 tsp (2 mL) salt. Or, for a smoky flavor, use Chipotle Rub.

Make it festive! You can finely dice the tops of the peppers and sprinkle them over the finished appetizers.