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Kid-Approved Mummy Stuffed Peppers Easy Halloween Dinner

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These fun and delicious mummy stuffed peppers are perfect for Halloween or any night. Made with ground beef, rice, and mozzarella cheese, they are a crowd-pleaser that kids and adults will love.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 works best for flavor, but lean is fine too)
  • 1 cup (200 g) cooked white rice (leftover rice is perfect here; use brown rice for more fiber)
  • 1/2 cup (80 g) finely diced onion (yellow or white onion adds sweetness)
  • 2 cloves garlic, minced (fresh is best, but 1/2 teaspoon garlic powder works in a pinch)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (adds a lovely depth of flavor)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (8 oz / 227 g) tomato sauce (I like Hunt’s for its smooth consistency)
  • 1/2 cup (50 g) shredded mozzarella cheese (for mixing into the filling)
  • 4 large bell peppers (any color works; orange, yellow, or red are sweeter, green are more savory)
  • 8 oz (225 g) mozzarella cheese block (do NOT use pre-shredded for the bandages; it won’t melt the same way)
  • 8 black olives, sliced (for the eyes; you can also use capers or small peppercorns)
  • Toothpicks (to hold the cheese bandages in place while baking)

Instructions

  1. Preheat your oven to 375°F (190°C). While it’s heating up, get your rice going if you don’t have leftovers. Cook 1/3 cup of dry rice in 2/3 cup of water. That will give you about 1 cup of cooked rice.
  2. Prepare the peppers. Wash your bell peppers and slice the tops off. Think of it like you are making a little bowl. Scoop out all the seeds and the white membranes inside. If the pepper won’t stand up straight, slice a tiny bit off the bottom—just enough so it sits flat. Try not to cut a hole in the bottom, or the filling will leak out.
  3. Cook the filling. Heat your large skillet over medium-high heat. Add the ground beef and cook it until it’s browned, breaking it up with a spoon as it cooks. This takes about 5 to 7 minutes. Drain off any excess fat. Add the diced onion and minced garlic to the pan. Cook for another 2 minutes, until the onion is soft and translucent.
  4. Season the meat. Stir in the oregano, smoked paprika, salt, and pepper. Let it cook for 30 seconds until it smells amazing. Then pour in the tomato sauce. Stir everything together and let it simmer for 2 to 3 minutes, until the sauce thickens slightly.
  5. Combine the filling. Take the pan off the heat. Stir in the cooked rice and the 1/2 cup of shredded mozzarella cheese. Mix it all up until the cheese is melted and everything is well combined. Taste it and adjust the salt or pepper if you need to. This is your moment to make sure it’s delicious.
  6. Stuff the peppers. Place your hollowed-out peppers in the baking dish. Spoon the meat and rice mixture into each pepper, packing it in gently. Don’t cram it in so hard that the pepper cracks, but make sure it’s full. You want a nice dome on top.
  7. Create the mummy bandages. This is the fun part. Take your block of mozzarella and slice it into thin strips, about 1/4-inch thick and 4 to 5 inches long. You want them thin enough to wrap but thick enough that they don’t just melt away. Wrap the strips around the stuffed peppers, crisscrossing them like a mummy’s bandages. Leave a small gap at the top for the eyes. Use toothpicks to secure the ends of the cheese strips so they stay in place. Don’t worry if it looks messy—mummies aren’t supposed…
  8. Bake the peppers. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. The foil keeps the peppers from drying out while they cook through. After 25 minutes, remove the foil and bake for another 10 to 15 minutes. You want the cheese to be melted, bubbly, and starting to get golden brown spots on the edges.
  9. Add the eyes. Take the peppers out of the oven and let them sit for 5 minutes. This is important—it lets everything settle. Carefully remove the toothpicks. Press two black olive slices into the gap you left at the top of each pepper. Now they have eyes! Serve immediately while the cheese is still stretchy.

Notes

For the best texture, look for bell peppers that are squat and round rather than tall and pointy. They sit better in the baking dish. Use a block of whole-milk mozzarella for the bandages—it melts beautifully without turning into a puddle. If you are feeding a crowd, you can easily double this recipe. Just use a larger baking dish. For a gluten-free option, make sure your rice is certified gluten-free, as some brands process it with wheat. You can prep these in the morning and bake them at dinner time. Stuff the peppers, wrap the cheese, and put them in the fridge, covered. When you are ready to eat, just add 10 minutes to the covered baking time because they will be cold from the fridge.

Nutrition

Keywords: mummy stuffed peppers, Halloween dinner, kid-friendly, stuffed peppers, easy dinner, ground beef, rice, mozzarella

Find it online: https://willarecipes.com/kid-approved-mummy-stuffed-peppers-easy-halloween-dinner/