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Cozy Mummy-Wrapped Stuffed Peppers: Easy Halloween Dinner

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These Cozy Mummy-Wrapped Stuffed Peppers are a fun and comforting Halloween dinner. Bell peppers are stuffed with a savory beef and rice filling, wrapped in crescent roll dough strips to look like mummies, and baked until golden and delicious.

Ingredients

Scale
  • 4 large bell peppers (any color)
  • 1 pound ground beef (80/20)
  • 1 cup cooked rice (white, brown, or cauliflower)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained (fire-roasted recommended)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (fine sea salt)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1 cup shredded mozzarella cheese (part-skim or whole milk)
  • 1 can (8 oz) crescent roll dough (Pillsbury recommended)
  • 1 egg, beaten (for egg wash)
  • Candy eyes (optional, for decoration)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking dish with parchment paper if desired.
  2. Prepare the peppers: Cut the tops off each bell pepper and remove the seeds and membranes. Slice a tiny bit off the bottom so they sit flat, but don’t cut all the way through. Rinse and pat dry.
  3. Cook the filling: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain off excess fat if needed.
  4. Add the aromatics: Toss in the diced onion and minced garlic. Cook for 2-3 minutes until the onion is soft and translucent.
  5. Stir in the tomatoes and seasonings: Add the drained diced tomatoes, oregano, smoked paprika, salt, and pepper. Stir and let simmer for 2 minutes until thick and fragrant.
  6. Combine with rice and cheese: Remove the skillet from heat. Stir in the cooked rice and half a cup of the shredded mozzarella. Mix until evenly distributed. Taste and adjust seasoning if needed.
  7. Stuff the peppers: Spoon the filling into each pepper, packing gently. Leave a little room at the top for the cheese.
  8. Top with cheese: Sprinkle the remaining mozzarella on top of each stuffed pepper.
  9. Wrap the mummies: Unroll the crescent roll dough and separate into triangles. Cut each triangle lengthwise into thin strips, about half an inch wide. Wrap the strips around each pepper, crossing them over the top like bandages. Leave a small gap for the ‘face’. Press the ends gently to seal.
  10. Apply the egg wash: Using a pastry brush, lightly brush the beaten egg over the dough strips.
  11. Bake: Place the wrapped peppers in the prepared baking dish. Bake for 20-25 minutes, until the dough is golden brown and puffed, and the filling is hot and bubbly.
  12. Add the eyes (optional): If using candy eyes, press them gently onto the dough right after the peppers come out of the oven.
  13. Rest and serve: Let the peppers cool for 5 minutes before serving.

Notes

If the dough starts browning too quickly, tent the dish loosely with aluminum foil for the last 5 minutes of baking. Let the filling cool slightly before stuffing to prevent soggy dough. Use a baking dish that fits the peppers snugly to help them hold their shape.

Nutrition

Keywords: stuffed peppers, mummy peppers, Halloween dinner, crescent roll dough, ground beef, comfort food, easy dinner

Find it online: https://breezybake.com/cozy-mummy-wrapped-stuffed-peppers-easy-halloween-dinner/