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Easy Mummy Stuffed Pepper Bites: Best Halloween Appetizer Recipe

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These Easy Mummy Stuffed Pepper Bites are a quick, savory, and vegetable-forward Halloween appetizer that looks like little mummies but tastes like a creamy, roasted stuffed pepper. Made with mini bell peppers, a tangy cream cheese filling, and wrapped in breadstick dough, they are a crowd-pleaser that disappears from the table in minutes.

Ingredients

Scale
  • 12–15 mini sweet bell peppers
  • 8 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 package (about 12) refrigerated breadstick dough (like Pillsbury), plus half of another package (about 6 more strips)
  • 24–30 black olive slices
  • Optional: Everything bagel seasoning or sesame seeds

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wash and dry the mini bell peppers. Slice each pepper in half lengthwise, from the stem end to the tip. Use a small spoon to scrape out the seeds and any white membranes. If the pepper halves are wobbly, trim a tiny sliver off the rounded side so they sit flat.
  3. In a small bowl, combine the softened cream cheese, shredded mozzarella, sour cream, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and well combined. Taste and adjust salt if needed.
  4. Spoon or pipe the cream cheese mixture into each pepper half, filling it level with the top. Do not overfill.
  5. Open the can of breadstick dough. Separate the dough into individual breadsticks. Using a sharp knife or kitchen shears, cut each breadstick lengthwise into 3 or 4 thin strips, about 1/4 inch wide.
  6. Take 2-3 dough strips and wrap them around each filled pepper half, crossing the strips over the middle to create the ‘bandage’ look. Leave a small gap near the top of the pepper for the eyes. Do not wrap too tightly. Leave the ends of the strips hanging loose on the bottom.
  7. Press two black olive slices into the exposed cream cheese filling at the top of each pepper. Press them in gently so they stay put during baking.
  8. Place the wrapped peppers on the prepared baking sheet, leaving about an inch of space between each one. Bake for 12-15 minutes, or until the dough is golden brown and puffed, and the filling is hot and bubbly.
  9. Let the mummy bites rest on the baking sheet for 3-5 minutes before transferring them to a serving platter.
  10. Serve warm. These are best eaten within 15 minutes of coming out of the oven.

Notes

Do not overbake the dough; stick to 12-15 minutes. Pat olives dry so they stick better. Work with cold dough to prevent stickiness. Filling can be made up to 2 days in advance. Use a piping bag for cleaner filling. For variations, try spicy chorizo, vegan, gluten-free, buffalo chicken, or breakfast mummies. Assemble up to 4 hours in advance (without olive eyes) and refrigerate. Leftovers keep in the fridge for up to 3 days; reheat in oven or air fryer for crispiness. Freeze unbaked mummies (without eyes) for up to 2 months.

Nutrition

Keywords: Halloween appetizer, mummy stuffed peppers, mini bell peppers, cream cheese stuffed peppers, easy Halloween recipe, party appetizer, spooky snack, vegetarian appetizer

Find it online: https://islatable.com/easy-mummy-stuffed-pepper-bites-best-halloween-appetizer-recipe/