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Perfect Mummy-Stuffed Bell Peppers

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These spooky Halloween-themed stuffed bell peppers feature a savory spiced beef filling wrapped in stretchy mozzarella cheese strips that mimic mummy bandages. They are quick, easy, and perfect for a festive feast.

Ingredients

Scale
  • 4 large bell peppers (red, orange, or yellow)
  • 1 pound ground beef (lean or regular)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 tablespoons tomato paste
  • 8 ounces shredded low-moisture mozzarella cheese
  • 1 tablespoon olive oil
  • A handful fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove seeds and membranes. Set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté the chopped onion for about 3 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
  4. Season the meat mixture with smoked paprika, oregano, salt, and pepper. Stir in the tomato paste and mix well. Cook for another 2 minutes to blend flavors. Remove from heat.
  5. Stuff each bell pepper generously with the meat filling, pressing down lightly to pack it in. Place the stuffed peppers upright in your baking dish.
  6. Take the shredded mozzarella and carefully wrap thin strips around each pepper to create the mummy bandage effect. Some gaps add to the spooky charm.
  7. Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly and the peppers are tender but still holding shape. Cover loosely with foil halfway through baking if cheese browns too fast.
  8. Remove from oven and let cool for 5 minutes. Garnish with chopped parsley before serving.

Notes

To speed up cooking, precook peppers in boiling water for 3 minutes before stuffing but avoid overcooking to keep a satisfying bite. Use a fork to pull thin ribbons from shredded mozzarella if strips are difficult to form. Cover with foil during baking if cheese browns too quickly. Let peppers rest 5 minutes after baking to set filling and enhance flavors. Leftovers store well in fridge up to 3 days; reheat in oven at 350°F for 10-15 minutes to maintain cheesy stretch.

Nutrition

Keywords: Halloween, stuffed bell peppers, mummy peppers, ground beef, mozzarella, spooky recipe, easy dinner, party food

Find it online: https://junomeals.com/perfect-mummy-stuffed-bell-peppers-easy-recipe-for-a-spooky-feast/