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Spooky Mummy Stuffed Peppers: Easy Halloween Dinner

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These Spooky Mummy Stuffed Peppers are a fun and festive Halloween dinner that’s actually a balanced meal. Bell peppers are stuffed with a savory beef and rice filling, then wrapped in crescent dough ‘bandages’ and baked until golden and gooey.

Ingredients

Scale
  • 4 large bell peppers (red, orange, or yellow)
  • 1 lb (450g) ground beef (85/15)
  • 1 cup (180g) cooked rice (white or brown)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz / 425g) tomato sauce
  • 1 cup (112g) shredded mozzarella cheese
  • 1 tsp dried Italian seasoning
  • Salt and black pepper to taste
  • 1 can (8 oz / 226g) refrigerated crescent roll dough
  • Candy eyes or black olive slices for decoration

Instructions

  1. Preheat oven to 375°F (190°C). Wash bell peppers, cut off tops, and remove seeds and membranes. Chop tops and set aside for filling if desired.
  2. In a large skillet over medium-high heat, cook ground beef until browned, about 6-8 minutes. Drain excess fat. Add diced onion and cook 3-4 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.
  3. Reduce heat to low. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer 2-3 minutes. Remove from heat and stir in 3/4 cup shredded mozzarella. Reserve remaining 1/4 cup.
  4. Place hollowed peppers upright in a 9×13 inch baking dish. Fill each pepper with the meat mixture, packing gently. Sprinkle remaining mozzarella on top.
  5. Unroll crescent dough and separate into 8 triangles. Cut each triangle lengthwise into 3-4 thin strips using a pizza cutter or sharp knife.
  6. Wrap 4-6 dough strips around each pepper, starting at the bottom and overlapping slightly. Leave a small gap near the top for eyes. Tuck ends under the pepper.
  7. Press candy eyes or olive slices into the dough gap. Bake for 20-25 minutes until dough is golden brown and peppers are tender. If browning too fast, tent with foil for last 5-10 minutes.
  8. Let rest 5 minutes before serving.

Notes

For best results, shred your own mozzarella from a block instead of using pre-shredded. Keep crescent dough cold until ready to use. Filling and peppers can be prepped up to 2 days ahead. For a vegetarian version, substitute black beans and quinoa for the beef.

Nutrition

Keywords: Halloween dinner, stuffed peppers, mummy peppers, easy Halloween recipe, kid-friendly dinner

Find it online: https://twinkletaste.com/spooky-mummy-stuffed-peppers-easy-halloween-dinner/