Recipes from Pilgrim's Kitchen

• 1 cup cooked, chopped Pilgrim’s Pride chicken breasts
• 1 oz plain non fat yogurt
• ¼ cup minced shallots
• 2 tablespoon chopped fresh mint
• 2 tablespoon chopped Cilantro leaves
• 2 garlic cloves, minced
• 1¼ tablespoon fresh lime juice
• ¼ teaspoon Tony Cachere’s Creole Seasoning
• ½ teaspoon ground cumin
• ¼ cup pine nuts
• 1 package vine sweet mini peppers

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)