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Spooky Mummy Stuffed Peppers: Easy Halloween Dinner Recipe

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These spooky mummy stuffed peppers are a fun and festive Halloween dinner that’s quick, easy, and delicious. Mini sweet peppers are stuffed with a savory beef and rice filling, wrapped in crescent dough bandages, and baked until golden and crispy.

Ingredients

Scale
  • 12–15 mini sweet peppers
  • 1 lb (450g) ground beef (80/20 blend)
  • 1 cup (180g) cooked white rice
  • 1 cup (120g) shredded low-moisture mozzarella cheese
  • 1 can (8 oz / 226g) refrigerated crescent roll dough
  • 24 slices black olives (for eyes)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) tomato sauce
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. Wash and dry 12-15 mini sweet peppers. Cut a slit lengthwise down one side of each pepper to create a pocket, being careful not to cut all the way through. Remove seeds and membranes. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds.
  4. Add ground beef, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Drain excess fat if needed.
  5. Stir in cooked rice, tomato sauce, Italian seasoning, 1/2 cup shredded mozzarella, and salt and pepper to taste. Cook for 2-3 minutes until well combined and cheese is melted. Remove from heat and let cool slightly.
  6. Using a small spoon, fill each pepper with the beef and rice mixture. Place stuffed peppers on prepared baking sheet, cut-side up.
  7. Open crescent roll dough and unroll onto a clean cutting board. Pinch perforated seams together to create one solid sheet. Cut dough into thin strips about 1/4 inch wide (about 20-24 strips).
  8. Take 2-3 strips of dough and wrap around each stuffed pepper, crossing over the top to create mummy bandages. Leave a small gap near the top for eyes.
  9. Place two sliced black olive pieces in the gap at the top of each pepper, pressing gently into the filling.
  10. Brush dough strips with egg wash (1 egg beaten with 1 tablespoon water).
  11. Bake for 18-22 minutes, until dough is golden brown and peppers are tender.
  12. Let cool on baking sheet for 5 minutes before serving.

Notes

Let the filling cool before stuffing to prevent peppers from softening. Cut dough strips about 1/4 inch wide for best results. For a gluten-free version, use gluten-free crescent dough or puff pastry. For a vegetarian version, substitute ground beef with plant-based meat or black beans and quinoa.

Nutrition

Keywords: Halloween dinner, stuffed peppers, mummy peppers, easy Halloween recipe, spooky dinner, kid-friendly Halloween

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