Pick a Pepper

Ingredients:

• 1 cup cooked, chopped Pilgrim’s Pride chicken breasts
  (Halsey Product #5412)
• ¼ cup plain non fat yogurt
• ¼ cup minced shallots
• 2 tablespoon chopped fresh mint
• 2 tablespoon chopped Cilantro leaves (Halsey Product #84108)
• 2 garlic cloves, minced (Halsey Product #84690)
• 1¼ tablespoon fresh lime juice
• ¼ teaspoon Creole Seasoning
• ½ teaspoon ground cumin (Halsey Product #29850)
• ¼ cup pine nuts
• 1 package vine sweet mini peppers
  

Directions:

Place chicken in food processor and pulse a few times. Add yogurt and next seven ingredients and mix until blended.

Remove mixture to mixing bowl and add pine nuts.

Cut off the top ¼ inch of each pepper.

Scoop out the seeds and pulp.

Stuff each pepper with the chicken mixture.

Serve whole or cut into ¾ inch slices on a cold platter.

(Makes 36 stuffed Peppers)