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Spooky Halloween Stuffed Mummy Peppers Recipe

Spooky Halloween Stuffed Mummy Peppers

Colorful bell peppers are filled with seasoned beef, rice, tomato sauce, and shredded cheese, then finished with mozzarella bandages and olive eyes for a spooky Halloween presentation.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Peppers and Filling
  • 4 Large bell peppers, preferably orange, yellow, or red
  • 1 tablespoon Olive oil
  • 1 pound Lean ground beef
  • 1 Small yellow onion, finely diced
  • 2 Garlic cloves, minced
  • 1 cup Cooked white or brown rice
  • 1 cup Tomato sauce or salsa
  • 1 tablespoon Tomato paste, optional
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon, plus more to taste Salt
  • 1/4 teaspoon Black pepper
Cheese and Garnish
  • 1 cup Shredded Mexican-blend cheese or cheddar, divided
  • 4 ounces Mozzarella, sliced into thin strips
  • 8 Small black-olive pieces for eyes, optional
  • 2 tablespoons Fresh cilantro or parsley, chopped, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a baking dish with foil or lightly grease it.
  2. Cut the tops from the peppers and remove the seeds and membranes. Set the peppers upright in the prepared baking dish, or halve them lengthwise for easier serving.
  3. Heat the olive oil in a skillet over medium heat. Cook the diced onion for 3–4 minutes, then add the garlic and cook for about 30 seconds.
  4. Add the ground beef and cook for 6–8 minutes, breaking it apart as it browns, until it is no longer pink. Drain excess fat if necessary.
  5. Stir in the cooked rice, tomato sauce or salsa, optional tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 2–3 minutes.
  6. Remove the skillet from the heat and stir in about 1/2 cup of the shredded cheese.
  7. Spoon the filling into the peppers, packing it lightly. Cover the dish with foil and bake for 20–25 minutes, until the peppers begin to soften.
  8. Remove the foil and top the peppers with the remaining shredded cheese. Arrange thin mozzarella strips across each pepper in a loose crisscross pattern, leaving small gaps so the filling remains visible.
  9. Return the uncovered dish to the oven for 5–8 minutes, just until the cheese melts. Add black-olive pieces for eyes and garnish with chopped cilantro or parsley.

Notes

Use cooked rice, not uncooked rice, in the filling. For especially tender peppers, parboil them for 3–4 minutes before stuffing; this shortens the baking time. Chill the mozzarella briefly before slicing for cleaner bandage strips. Refrigerate leftovers in an airtight container and reheat until hot.