Recipe of Indian Stuffed Peppers Recipe

Mummy Stuffed Peppers

Discard the stem and dice the remainder of the top.

Recipe Summary Mummy Stuffed Peppers

These little Halloween mummies are easy to make and taste great. They are the child-friendly variation of my jalapeno popper mummies.

Ingredients | Indian Stuffed Peppers Recipe

5 ounces cream cheese, softened

3 ounces shredded Cheddar cheese

salt and freshly ground black pepper

2 red bell peppers, cored and quartered

16 capers

1 (10 ounce) can refrigerated crescent rolls

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into bell pepper quarters. Add 2 capers for the eyes.

Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed peppers with dough strips, leaving a small space around the caper eyes. Place on prepared baking sheet.

Bake in the preheated oven until dough is lightly browned, 12 to 15 minutes

You can also use puff pastry instead of the crescent dough.

Info | Indian Stuffed Peppers Recipe

prep: 30 mins cook: 12 mins total: 42 mins Servings: 8 Yield: 8 servings

TAG : Mummy Stuffed Peppers

Appetizers and Snacks, Cheese,