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Crowd-Pleasing Mummy Stuffed Peppers: Easy Gooey Cheese Recipe

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These mummy stuffed peppers are a fun, festive, and delicious dinner party showstopper. With a savory turkey and sausage filling, gooey mozzarella and provolone, and a playful crescent roll wrapping, they come together in under an hour and are sure to impress.

Ingredients

Scale
  • 1 lb ground turkey
  • 1/2 lb Italian sausage, casings removed
  • 1 cup cottage cheese, small curd
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/2 cup cooked rice (white or brown)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 6 large bell peppers (any color)
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 egg, beaten (for egg wash)
  • Optional: black olive slices or small dots of black food coloring (for eyes)
  • 1/2 cup marinara sauce (for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Prepare the bell peppers: Cut the tops off and remove seeds and membranes. Trim a thin slice off the bottom so they sit flat, being careful not to cut a hole.
  3. Blanch the peppers: Place them in boiling water for 3 minutes. Remove with tongs and drain upside down on paper towels.
  4. Cook the meat mixture: In a large skillet over medium heat, cook the ground turkey and Italian sausage, breaking it up, until browned and cooked through (6-8 minutes). Add the diced onion and minced garlic and cook for another 2 minutes. Drain excess fat.
  5. Combine the filling: In a large mixing bowl, combine the cooked meat mixture, cottage cheese, shredded mozzarella, shredded provolone, cooked rice, dried oregano, red pepper flakes (if using), and salt and pepper to taste. Mix well.
  6. Stuff the peppers: Spoon the filling into each pepper, packing gently but firmly, level with the top.
  7. Wrap the mummies: Unroll the crescent roll dough and press the seams together. Cut into 1/2-inch wide strips. Starting at the top, wrap the strips around the pepper, overlapping slightly, leaving a small gap near the top for eyes.
  8. Add the eyes: Press two small olive slices into the gap, or use a toothpick dipped in black food coloring to make dots.
  9. Apply the egg wash: Brush the dough strips with the beaten egg.
  10. Bake: Place the wrapped peppers in a baking dish. Bake for 20-25 minutes, until the dough is golden brown and the filling is heated through. If the dough browns too quickly, tent loosely with aluminum foil for the last 5-10 minutes.
  11. Rest and serve: Let the peppers rest for 5 minutes. Serve with warm marinara sauce and a sprinkle of fresh parsley.

Notes

Don’t skip blanching the peppers—it ensures they cook through. Use a mix of cheeses for best flavor and stretch. Handle the dough gently; it’s forgiving if it tears. The filling can be made up to 2 days ahead. For a vegetarian version, substitute meat with black beans, corn, and quinoa.

Nutrition

Keywords: mummy stuffed peppers, Halloween recipe, stuffed peppers, gooey cheese, turkey sausage, crescent roll, easy dinner, party food

Find it online: https://cookluma.com/crowd-pleasing-mummy-stuffed-peppers-easy-gooey-cheese-recipe/