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Easy Spooky Mummy Stuffed Peppers for Halloween

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These spooky mummy stuffed peppers are a fun and easy Halloween dinner that looks like it took way more effort than it actually did. Flaky crescent dough wraps around a savory beef and rice filling, with olive slice eyes for a cute mummy face.

Ingredients

Scale
  • 4 large bell peppers (any color, orange or red best for Halloween)
  • 1 lb ground beef (85/15)
  • 1 cup cooked rice (white or brown)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1 can (8 oz) refrigerated crescent roll dough
  • 16–20 black olive slices

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Cut tops off bell peppers and remove seeds and membranes. Trim a tiny slice off the bottom if needed so they sit flat. Place peppers in boiling water for 3-4 minutes to soften. Drain upside down on paper towels.
  3. In a large skillet over medium-high heat, cook ground beef for 5-6 minutes until browned. Drain excess fat. Add diced onion and cook 2-3 minutes until softened. Add minced garlic and cook 30 seconds.
  4. Reduce heat to low. Stir in cooked rice, tomato sauce, oregano, basil, salt, and pepper. Simmer 2 minutes. Remove from heat and stir in ½ cup shredded mozzarella.
  5. Spoon filling into each pepper, packing gently. Leave about ¼ inch space at the top. Place stuffed peppers upright in a 9×13 inch baking dish.
  6. Unroll crescent roll dough onto a cutting board. Cut into thin strips about ½ inch wide (12-16 strips).
  7. Wrap dough strips around each pepper, starting at the bottom and working up, leaving a small gap near the top for the face. Overlap strips slightly. Repeat for all peppers.
  8. Press two olive slices into the exposed filling at the top of each pepper for eyes.
  9. Sprinkle remaining ½ cup mozzarella over the tops of the peppers around the olive eyes.
  10. Bake for 18-22 minutes until dough is golden brown and cheese is bubbly. Tent with foil if browning too quickly.
  11. Let rest in dish for 5 minutes before serving. Serve warm.

Notes

Blanching the peppers is non-negotiable for even cooking. Keep crescent dough cold until ready to use. Don’t wrap dough too tightly—it needs room to puff. For make-ahead, assemble up to step 7 and refrigerate; add 5-10 minutes to baking time. Leftovers keep in fridge for up to 3 days; reheat in 350°F oven for 10-12 minutes.

Nutrition

Keywords: Halloween, stuffed peppers, mummy, ground beef, crescent roll, spooky dinner, easy recipe

Find it online: https://cravemila.com/easy-spooky-mummy-stuffed-peppers-for-halloween/