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Spooky Mummy Stuffed Peppers – Easy Halloween Dinner

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These Spooky Mummy Stuffed Peppers are a fun and delicious Halloween dinner made with bell peppers, savory ground beef and rice filling, and crescent dough wrapped like mummy bandages. Ready in about 45 minutes, they’re a crowd-pleaser that brings festive flair to any Halloween table.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 4 large bell peppers (any color)
  • 1 can (8 oz) refrigerated crescent roll dough
  • 12–16 candy eyes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the rice if you haven’t already. You’ll need about ⅓ cup of uncooked rice to get 1 cup cooked. Fluff it with a fork and set it aside to cool slightly.
  3. Prepare the bell peppers. Slice the tops off each pepper and remove the seeds and membranes from the inside. If the peppers wobble, trim a thin slice off the bottom to create a flat surface, but don’t cut through the bottom.
  4. Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon, about 5-6 minutes until no pink remains. Drain off excess fat, leaving about a tablespoon in the pan.
  5. Add the diced onion to the skillet with the beef and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  6. Reduce heat to medium-low. Stir in the tomato sauce, cooked rice, oregano, cumin, smoked paprika, salt, and pepper. Let simmer for 3-4 minutes so the flavors meld. Taste and adjust seasoning.
  7. Remove the skillet from heat and stir in the mozzarella and Parmesan until melted and gooey.
  8. Spoon the filling into each pepper, packing gently but firmly, leaving about ¼ inch of space at the top. Place the stuffed peppers upright in a 9×13-inch baking dish.
  9. Open the crescent dough and separate into triangles (or unroll the sheet). Cut the dough into thin strips, about ½ inch wide. Wrap the strips around each pepper in a crisscross pattern, leaving gaps so the pepper ‘skin’ shows. Leave a small opening near the top for the eyes.
  10. Bake for 20-25 minutes, until the peppers are tender and the dough is golden brown and puffed.
  11. Remove from the oven and let cool for 5 minutes. Press two candy eyes onto each mummy in the exposed gap near the top.
  12. Serve immediately while warm.

Notes

For best results, don’t overstuff the peppers—leave ¼ inch of space at the top to prevent bursting. You can prep the filling and stuff the peppers up to a day ahead; add the dough just before baking. For a crispier dough, use an air fryer at 350°F for 12-15 minutes. Leftovers keep in the fridge for up to 4 days; reheat in a 350°F oven for 10-12 minutes.

Nutrition

Keywords: Halloween dinner, stuffed peppers, mummy peppers, easy Halloween recipe, ground beef recipe, crescent dough recipe, festive dinner

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