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Cozy Mummy-Wrapped Stuffed Peppers: The Best Easy Halloween Dinner

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These mummy-wrapped stuffed peppers are a fun and delicious Halloween dinner, featuring tender bell peppers filled with a savory meat and rice mixture, wrapped in golden, flaky crescent roll strips. A kid-friendly recipe that’s quick to assemble and perfect for a festive fall meal.

Ingredients

Scale
  • 4 large bell peppers (any color, red and orange recommended)
  • 1 pound ground beef or turkey (85/15 recommended)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1 small onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (part-skim or whole milk)
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 2 tablespoons melted butter
  • Candy eyes or small olive slices (for mummy faces)

Instructions

  1. Preheat oven to 375°F. Bring a large pot of water to a boil.
  2. Cut tops off bell peppers (about 1/2 inch from top) and remove seeds and membranes. Trim a thin slice off the bottom if needed to create a flat surface.
  3. Blanch peppers in boiling water for 3 minutes. Drain upside down on paper towels.
  4. In a large skillet over medium-high heat, cook ground beef until browned (5-7 minutes). Drain excess fat.
  5. Add diced onion and cook 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  6. Reduce heat to low. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer 2 minutes.
  7. Remove from heat and stir in half of the shredded mozzarella cheese. Adjust seasoning to taste.
  8. Spoon filling into each blanched pepper, packing gently but leaving about 1/4 inch space at the top.
  9. Place stuffed peppers upright in a 9×13 inch baking dish.
  10. Sprinkle remaining mozzarella cheese over the tops of the peppers.
  11. Open crescent roll dough and separate into triangles. Cut each triangle lengthwise into 3-4 strips (about 1/2 inch wide).
  12. Wrap dough strips around each pepper in a crisscross pattern, leaving small gaps and the top partially exposed. Press ends gently to secure.
  13. Brush melted butter over all dough strips.
  14. Bake for 20-25 minutes until dough is golden brown and puffed, and peppers are tender. Tent with foil if dough browns too quickly.
  15. Let cool 5 minutes, then press candy eyes or olive slices into the exposed pepper tops to create mummy faces. Serve immediately.

Notes

Blanching the peppers is key for tender texture. For make-ahead, assemble peppers up to 24 hours in advance and refrigerate; add 5 minutes to baking time. Leftovers keep in the refrigerator for up to 4 days. To freeze, assemble unbaked peppers and freeze for up to 3 months; bake from frozen, adding about 10 minutes. For vegetarian version, use plant-based crumble or black beans and quinoa. For gluten-free, use gluten-free crescent dough or skip wrapping.

Nutrition

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

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