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Best Easy Mummy Stuffed Pepper Bites for Halloween

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These Mummy Stuffed Pepper Bites are a fun, fast, and delicious Halloween dinner. Sweet bell peppers are filled with a savory turkey and rice mixture, topped with gooey mozzarella ‘bandages,’ and baked to perfection.

Ingredients

Scale
  • 3 large bell peppers (red, orange, or yellow)
  • 1 tablespoon olive oil
  • 1 pound ground turkey (or ground beef, chicken, or plant-based crumbles)
  • 1/2 cup finely diced onion (yellow or white)
  • 2 cloves garlic, minced
  • 1 cup cooked white rice (or quinoa, or cauliflower rice for low-carb)
  • 1/2 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6–8 ounces part-skim mozzarella cheese, cut into thin strips (about 1/4 inch wide and 2 inches long)
  • 24 black olive slices

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Wash your bell peppers and pat them dry.
  2. Slice the top and bottom off each bell pepper, about 1/2 inch from each end. Discard the stem and the very bottom. You should have a hollow pepper tube. Carefully remove the seeds and white membranes from the inside. Now, slice each pepper tube into 1-inch thick rings. You should get about 3-4 rings per pepper, giving you 9-12 mummy heads total.
  3. Using a paring knife, cut two small slits in each pepper ring to look like eyes. Don’t cut all the way through — just make a small slit that you can push an olive slice into later.
  4. Place the pepper rings on the prepared baking sheet. Brush them lightly with olive oil on both sides. Bake for 5 minutes.
  5. While the peppers are pre-baking, heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned (about 5-6 minutes). Add the diced onion and cook for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Reduce the heat to low. Stir in the cooked rice, tomato sauce, oregano, smoked paprika, salt, and pepper. Mix well and let it simmer for 2 minutes. Taste and adjust seasoning if needed.
  6. Remove the pre-baked pepper rings from the oven. Using a small spoon, carefully fill each pepper ring with the meat mixture, pressing gently to pack it in. Don’t overfill — you want the filling to be level with the top of the pepper ring.
  7. Take your mozzarella strips and drape them across the top of each stuffed pepper ring, crisscrossing them like mummy bandages. Leave the eye area exposed. Place two black olive slices into the slits you cut earlier to create the eyes.
  8. Return the baking sheet to the oven and bake for 10-12 minutes, until the cheese is melted and bubbly and the filling is heated through. If you want the cheese to be slightly browned, switch the oven to broil for the last 1-2 minutes. Watch it carefully so it doesn’t burn.
  9. Let the mummies rest on the baking sheet for 2 minutes before serving. Serve warm.

Notes

Don’t skip the pre-bake step to avoid soggy peppers. Cut mozzarella strips about 1/4 inch wide and 2 inches long for best melting. The filling can be made up to 2 days ahead. For air fryer, cook at 350°F for 8-10 minutes. Assemble up to 24 hours in advance and refrigerate.

Nutrition

Keywords: Halloween, stuffed peppers, mummy, ground turkey, bell peppers, easy, kid-friendly, spooky snacks

Find it online: https://elaraeats.com/best-easy-mummy-stuffed-pepper-bites-for-halloween/