Best 3 Mummy Stuffed Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mummy stuffed peppers are a festive and fun dish perfect for Halloween or any spooky occasion. These bell peppers are stuffed with a savory rice filling, wrapped in strips of puff pastry to resemble mummies, and baked until golden brown. The recipe is easy to follow and can be made ahead of time, making it a great option for busy families.

In addition to the classic mummy stuffed peppers, the article also includes several variations on this fun dish. For example, there's a recipe for vegetarian mummy stuffed peppers, made with a hearty filling of black beans, corn, and rice. There's also a recipe for spicy mummy stuffed peppers, made with a flavorful filling of ground beef, sausage, and chili powder. And for those who like things a little cheesy, there's a recipe for cheesy mummy stuffed peppers, made with a creamy filling of mozzarella and cheddar cheese.

No matter which recipe you choose, mummy stuffed peppers are sure to be a hit at your next Halloween party or gathering. They're a delicious and festive dish that's easy to make and fun to eat.

Let's cook with our recipes!

MUMMY JALAPENO POPPERS



Mummy Jalapeno Poppers image

Mummy Jalapeno Pooppers are great for Halloween parties, fall festivities and make an adorable appetizer for your kids and only require 4 ingredients.

Provided by Bintu Hardy

Categories     Appetizer     Snack

Time 22m

Number Of Ingredients 6

10 large jalapeños
1 cup (168g) whipped cream cheese
1 cup (235g) cheddar jack cheese *
1/2 cup (115g) chopped bacon (about 5 strips)
1/2 tsp garlic powder
1/2 tsp paprika

Steps:

  • Preheat oven to 400F/204C.
  • Cut the jalapenos in half lengthwise and take out the seeds and ribs of the pepper.
  • In a small bowl, mix the cream cheese, cheddar jack cheese, bacon, paprik and garlic powder.
  • Next take about 1-2 Tbsp of the cream cheese mixture and fill each jalapeno.
  • Roll out your crescent dough, pinching the perforation seams together as you go so it's a large sheet of dough. Cut the dough into 20 strips.
  • Take the dough strips and wrap them around the jalapenos. The dough will get thicker when baking, so make sure you leave space for the eyes when wrapping.
  • Once all poppers are wrapped in dough, place on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until the poppers start to turn a golden brown.
  • Take poppers out of oven and insert two eye candies while the poppers are still hot.

Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 106 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED MUMMY JALAPENO POPPERS



Baked Mummy Jalapeno Poppers image

These baked Halloween jalapeno popper mummies are easy to make and taste delicious.

Provided by barbara

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 45m

Yield 12

Number Of Ingredients 9

5 ounces cream cheese, softened
3 ounces shredded Cheddar cheese
salt and freshly ground black pepper to taste
6 large fresh jalapeno peppers, halved lengthwise and seeded
1 (10 ounce) can refrigerated crescent rolls
1 egg, beaten
1 tablespoon milk, or as needed
¼ cup all-purpose flour
24 candy eyeballs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
  • Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
  • Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
  • Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.5 g, Sodium 281.3 mg, Sugar 2.1 g

YUMMY STUFFED PEPPERS



Yummy Stuffed Peppers image

This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever.

Provided by Procrastigirl

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 2h

Yield 8

Number Of Ingredients 16

4 green bell peppers, halved lengthwise and seeded
2 tablespoons olive oil, divided
1 ¼ cups water, divided
½ cup rice
1 cube beef bouillon
1 white onion, diced
2 cloves garlic, minced
1 pound ground beef
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package shredded Cheddar cheese, divided
¼ cup grated Parmesan cheese
½ cup ketchup
½ cup Worcestershire sauce

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
  • Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
  • Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
  • Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
  • Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
  • Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
  • Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 23 g, Cholesterol 65.7 mg, Fat 21.8 g, Fiber 1.9 g, Protein 19.3 g, SaturatedFat 10.1 g, Sodium 761.3 mg, Sugar 8.7 g

Tips:

  • Choose the right peppers: For this recipe, bell peppers are a classic choice, but you can also use other types of peppers, such as poblano or Anaheim peppers.
  • Prepare the peppers properly: Cut the tops off the peppers and remove the seeds. If you're using smaller peppers, you may need to cut them in half or quarters.
  • Use a variety of fillings: The fillings for mummy stuffed peppers are endless. Some popular options include rice, ground beef, sausage, chicken, beans, vegetables, and cheese.
  • Get creative with the mummies: The fun part of this recipe is wrapping the peppers in crescent roll dough to make them look like mummies. You can use different techniques to create the mummy effect, such as wrapping the dough around the peppers in strips or making a mummy face out of the dough.
  • Bake the peppers until golden brown: Bake the mummy stuffed peppers in a preheated oven until the peppers are tender and the crescent roll dough is golden brown.

Conclusion:

Mummy stuffed peppers are a fun and festive dish that's perfect for Halloween or any other occasion. They're easy to make and can be tailored to your own taste. With a variety of fillings and creative ways to wrap the crescent roll dough, you can make mummy stuffed peppers that are both delicious and visually appealing.

Related Topics