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Easy Spooky Mummy Stuffed Peppers for Halloween

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These Spooky Mummy Stuffed Peppers are a fun and delicious Halloween dinner that kids and adults will love. Bell peppers are stuffed with a savory beef and rice filling, then wrapped in mozzarella string cheese to look like mummies, with olive slice eyes.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese (whole milk recommended)
  • 6 medium bell peppers (any color, green recommended for monster vibe)
  • 12 sticks mozzarella string cheese
  • 24 black olive slices (canned)
  • Optional: 2 tablespoons cream cheese (for gluing olive eyes)

Instructions

  1. Preheat your oven to 375°F. Bring a large pot of salted water to a boil.
  2. Prepare the peppers: Cut the tops off each bell pepper about ½ inch from the stem. Remove seeds and membranes. Rinse. Trim a tiny sliver off the bottom if needed so they stand flat.
  3. Blanch the peppers: Drop the hollowed peppers into the boiling water for 3 minutes. Remove with tongs and set upside down on a paper towel to drain.
  4. Cook the filling: In a large skillet over medium-high heat, brown the ground beef for 6-8 minutes. Spoon out excess fat, leaving about 1 tablespoon. Add diced onion and cook for 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Build the flavor: Pour in tomato sauce, then add cooked rice, oregano, smoked paprika, salt, and pepper. Stir and simmer for 3-4 minutes until sauce thickens slightly. Taste and adjust seasoning.
  6. Add the cheese: Remove skillet from heat and stir in 1 cup shredded mozzarella. Let cool for 5 minutes.
  7. Stuff the peppers: Place blanched peppers upright in a 9×13 baking dish. Fill each pepper with the meat and rice mixture, packing gently but firmly. Each pepper takes about ½ to ¾ cup of filling.
  8. Create the mummy wraps: Peel each string cheese stick lengthwise into thin strips (4-5 strips per stick). Use about 2 sticks per pepper. Wrap strips around each stuffed pepper in a crisscross pattern, leaving a small gap near the top for eyes. Let some strips hang loose.
  9. Add the eyes: Place two olive slices in the gap near the top of each pepper. Press gently into the cheese. If needed, dab a tiny bit of cream cheese on the back of each olive slice to glue them in place.
  10. Bake uncovered: Place dish in preheated oven and bake for 20-25 minutes until cheese is melted, golden in spots, and slightly crispy on edges. Peppers should be tender but hold their shape. For more browning, broil for 1-2 minutes, watching carefully.
  11. Rest before serving: Let mummy peppers sit for 5 minutes after coming out of the oven to let the cheese set.

Notes

Blanching the peppers for 3 minutes is crucial for perfect texture. Don’t overstuff peppers; leave about ¼ inch of space at the top. Let string cheese sit at room temperature for 10 minutes before peeling for easier separation. For make-ahead: assemble peppers with cheese wraps but add olive eyes just before baking. Add 5 minutes to baking time if refrigerated. Leftovers keep in refrigerator for up to 4 days. Can be frozen before or after baking for up to 3 months.

Nutrition

Keywords: Halloween, stuffed peppers, mummy peppers, Halloween dinner, spooky recipe, kid-friendly, ground beef, bell peppers, string cheese

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