Mummy Stuffed Peppers
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Description
These little Halloween mummies are easy to make and taste great. They are the child-friendly variation of my jalapeno popper mummies.
Ingredients
- 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
- 1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 2. 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.
- 3. 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.
- 4. Bake in the preheated oven until dough is lightly browned, 12 to 15 minutes
Nutrition Facts
serving: 8 servings
calories: 251.9 kcal
carbohydrates: 16.2 g
protein: 6.8 g
saturated fat: 8 g
cholesterol: 30.7 mg
sodium: 473.3 mg
fiber: 0.7 g
sugar: 3.8 g
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