Peter Piper picked a peck of piquante pepper party poppers... Go ahead and try saying that five times fast!
- 24 pine nuts
- 24 jarred red sweet piquante peppers (such as Peppadew), rinsed and drained
- 3/4 c. hummus
- 1 tsp. chopped chives
- Toast nuts in a skillet over medium heat until golden, 2 min. Transfer to a bowl.
- Cut a very thin slice from bottom of each pepper so it stands without rolling.
- Fill a resealable plastic bag with hummus. Snip one corner, and pipe hummus into peppers. Top each pepper with a pine nut, and sprinkle with chives.
50 cal per 2 pieces
This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.