Mummy Stuffed Peppers


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

Prep Time:
30 mins
Cook Time:
12 mins
Total Time:
42 mins
8 servings


  • 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


  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

Cook's Note:

You can also use puff pastry instead of the crescent dough.

Nutrition Facts (per serving)

252 Calories
17g Fat
16g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 252
% Daily Value *
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 31mg 10%
Sodium 473mg 21%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 7g
Vitamin C 38mg 191%
Calcium 94mg 7%
Iron 1mg 7%
Potassium 95mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.