Mummy Stuffed Peppers recipe

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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

Nutrition Info

251.9 calories
carbohydrate: 16.2 g
cholesterol: 30.7 mg
fat: 17.3 g
fiber: 0.7 g
protein: 6.8 g
saturatedFat: 8 g
servingSize: -
sodium: 473.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

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

Recipe Yield

8 servings

Recipe Note

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

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