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Best Easy Mummy-Wrapped Stuffed Peppers for Kids

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Fun and kid-friendly mummy-wrapped stuffed peppers made with bell peppers, ground beef, rice, and crescent roll dough. Perfect for Halloween or a creative weeknight dinner.

Ingredients

Scale
  • 6 medium bell peppers (any color)
  • 1 pound ground beef (80/20)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 cup shredded mozzarella cheese, divided
  • 1/2 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons cream cheese, softened (for eyes)
  • 12 black olive slices (for eyes)

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Wash bell peppers, slice off top 1/2 inch, remove seeds and membranes. Trim bottom if needed so they stand upright.
  3. Parboil peppers in boiling water for 3 minutes. Remove with tongs and drain upside down on paper towels.
  4. Heat olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes until soft. Add garlic and cook 30 seconds.
  5. Add ground beef, break it up, and cook 5-7 minutes until browned. Drain excess fat.
  6. Remove from heat and stir in cooked rice, 1/2 cup mozzarella, tomato sauce, oregano, salt, and pepper. Mix well.
  7. Place parboiled peppers upright in a baking dish or parchment-lined baking sheet. Spoon filling into each pepper, pressing gently. Sprinkle remaining 1/2 cup mozzarella on top.
  8. Unroll crescent roll dough without separating triangles. Cut into 1/2-inch-wide strips (about 12-16 strips).
  9. Wrap 2-3 strips around each pepper, starting at bottom and working up, leaving a 1/2-inch gap at top for the face. Cross strips slightly for mummy effect. Tuck ends under pepper.
  10. Brush dough strips with beaten egg. Bake for 18-22 minutes until golden brown and filling is hot (internal temp 165°F/74°C).
  11. Let cool 5 minutes. Mix cream cheese with a splash of water to make pipeable. Pipe two small dots on each pepper face and press an olive slice onto each dot.

Notes

Don’t skip parboiling peppers—it ensures they are tender. Dry peppers after parboiling to prevent soggy dough. Use cold dough for easier handling. Do not overfill peppers; filling should be level with top. Egg wash gives golden color; don’t skip it. For make-ahead, assemble up to egg wash step and refrigerate up to 24 hours. Freeze before or after baking.

Nutrition

Keywords: mummy peppers, stuffed peppers, Halloween dinner, kid-friendly, crescent roll, ground beef, bell peppers

Find it online: https://flurpchef.com/best-easy-mummy-wrapped-stuffed-peppers-for-kids/