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Spooky Mummy Stuffed Peppers with Melted Cheese Ribbons

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These spooky mummy stuffed peppers with melted cheese ribbons are a quick and easy Halloween dinner that looks impressive without the stress. Bell peppers are stuffed with a savory beef and rice filling, then wrapped in provolone cheese strips and baked until golden and bubbly.

Ingredients

Scale
  • 4 large bell peppers (orange or yellow work best)
  • 1 lb ground beef (80/20)
  • 1 cup cooked white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained (fire-roasted preferred)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 8–10 slices provolone cheese (low-moisture part-skim)
  • 12–16 black olive slices
  • Optional: ¼ cup shredded mozzarella

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 ½ inch from the top). Scoop out all seeds and membranes. If peppers wobble, slice a tiny bit off the bottom to make them flat. Drop peppers into boiling water for 3 minutes. Drain upside down on paper towels.
  3. Cook the filling: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef, breaking it up, and cook 6-8 minutes until browned. Drain excess fat.
  4. Season and combine: Stir in drained diced tomatoes, cooked rice, oregano, smoked paprika, cumin, salt, and pepper. Cook 2-3 minutes. Taste and adjust salt. If using optional mozzarella, stir it in now.
  5. Stuff the peppers: Place blanched peppers upright in a 9×13 baking dish. Fill each pepper with the meat mixture, packing gently but firmly. Mound a little extra on top.
  6. Create the mummy wraps: Cut provolone slices into 1-inch-wide strips. Starting at the bottom of each pepper, wrap a cheese strip around, overlapping slightly. Continue wrapping upward, leaving a small gap near the top for eyes. Tuck ends under the pepper.
  7. Add the eyes: Press two black olive slices onto the exposed pepper near the top for eyes. If needed, dab a tiny bit of cheese underneath to hold them.
  8. Bake: Cover the dish loosely with aluminum foil. Bake for 20 minutes. Remove foil and bake another 10-15 minutes until cheese is melted, bubbly, and golden at edges, and peppers are tender.
  9. Rest and serve: Let peppers sit for 5 minutes before serving.

Notes

Don’t skip blanching the peppers—it ensures they cook evenly. Pat olives dry so they stick better. Use thin provolone slices for best wrapping. Let peppers rest 5 minutes after baking to set the cheese. For a vegetarian version, replace beef with 1½ cups cooked black beans or lentils. For a low-carb option, skip the rice and add finely chopped mushrooms.

Nutrition

Keywords: Halloween dinner, stuffed peppers, mummy peppers, easy Halloween recipe, cheesy stuffed peppers, spooky dinner, kid-friendly Halloween

Find it online: https://dinadishes.com/spooky-mummy-stuffed-peppers-with-melted-cheese-ribbons-easy-halloween-dinner/