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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 delicious Halloween dinner that kids and adults will love. Bell peppers are stuffed with a savory mix of ground beef, rice, black beans, corn, and cheese, then wrapped in mozzarella ‘bandages’ and baked until bubbly.

Ingredients

Scale
  • 4 large bell peppers (any color, green gives the most ‘mummy’ vibe)
  • 1 pound ground beef (85/20 works well; ground turkey or chicken are great swaps)
  • 1 cup cooked white rice (leftover rice is perfect; brown rice works too)
  • 1 can black beans (15 oz, drained and rinsed)
  • 1 cup frozen corn (no need to thaw; fresh corn works beautifully)
  • 1 small yellow onion (diced fine)
  • 3 cloves garlic (minced)
  • 1 can diced tomatoes (14.5 oz, drained; fire-roasted adds smoky depth)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (regular paprika works, but smoked is better)
  • 1/2 teaspoon chili powder (adjust to taste)
  • Salt and black pepper to taste (about 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 cups shredded mozzarella cheese (low-moisture, part-skim is best)
  • 8–10 black olives (sliced into rounds for the mummy eyes)
  • 2 tablespoons olive oil
  • For the optional tomato sauce base:
  • 1 cup marinara sauce
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for heat)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Prepare the peppers: Cut the tops off each bell pepper about half an inch from the stem. Scoop out the seeds and white membranes. If the peppers are wobbly, slice a tiny bit off the bottom to make them flat.
  3. Blanch the peppers: Drop the hollowed peppers into the boiling water for 3-4 minutes. Use tongs to remove them and set them upside down on a paper towel to drain.
  4. Cook the filling: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds. Add the ground beef, breaking it up with a wooden spoon, and cook until browned, about 6-8 minutes. Drain excess fat if needed.
  5. Add the remaining filling ingredients: Stir in the drained black beans, frozen corn, cooked rice, and drained diced tomatoes. Add the cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes. Taste and adjust seasoning.
  6. Stuff the peppers: Place the blanched peppers upright in a 9×13 baking dish. If using the tomato sauce base, spread the marinara mixed with oregano and red pepper flakes across the bottom of the dish first. Spoon the filling into each pepper, packing gently but firmly.
  7. Create the mummy bandages: Lay strips of shredded mozzarella across each pepper in different directions to mimic mummy wrappings. Leave small gaps for the eyes. Use about 4-5 strips per pepper.
  8. Add the eyes: Press two olive slices into the cheese on each pepper where you want the eyes to be.
  9. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted, bubbly, and starting to brown. The peppers should be tender when pierced with a fork.
  10. Rest and serve: Let the peppers sit for 5 minutes before serving. Serve with the tomato sauce from the bottom of the dish spooned over the top if used.

Notes

The filling can be made a day ahead and stored in the fridge. For extra-crispy cheese bandages, switch to broil for the last 2-3 minutes of baking. Use room temperature cheese for even melting. If peppers tip over, nestle them together or use crumpled foil as supports.

Nutrition

Keywords: Halloween, stuffed peppers, mummy, ground beef, black beans, corn, mozzarella, easy dinner, spooky, kid-friendly

Find it online: https://platebelle.com/spooky-mummy-stuffed-peppers-easy-halloween-dinner-recipe/