Using a sharp knife, slice the top ½ of each sweet pepper on a bias. Set the removed piece of pepper aside to use for a different purpose. Peppers can be cut in half, but cutting the top third keeps the peppers stem intact, making it easier to handle as an appetizer.
Fill a sandwich bag with Red Pepper Hummus, seal and cut a small hole in a bottom corner of the bag. (The sealed sandwich bag will not work like a piping bag.) Pip hummus into the 12 sweet peppers.
Top each pepper with crumbled Feta cheese and chives. Serve cool or room temperature.