Photo: Erin Kunkel Styling: Chelsea Zimmer
This fast appetizer combines stuffed mini bell peppers and creamy crab dip into one pretty, portable bite. Use multicolored peppers for extra pop.
Serves 8 (serving size: 3 stuffed pepper halves)
1. Preheat grill to high.
2. Coat grill rack with cooking spray. Arrange peppers, cut sides up, on grill rack; cover and cook 4 minutes or until well marked. Place celery and next 6 ingredients in a bowl; stir well. Spoon mixture into pepper halves. Sprinkle with chives.