This post is sponsored by Nellie’s Free Range.
How about these spooky, fun mummies for your Halloween party? Typically poppers are filled with just cheese, but I made them more nutritious by swapping some cheese with Nellie’s Free Range Eggs and cauliflower rice. No one’s gonna know, shhh!
Nellie’s Free Range Eggs are not only delicious but also from small family farmers across the country. There’s nothing spooky about their farms: on each one, you’ll find happy hens free ranging in the sunshine.
Mini Pepper Mummies
How about these spooky, fun mummies for your Halloween party? Typically poppers are filled with just cheese, but I made them more nutritious by swapping some cheese with Nellie's Free Range Eggs and cauliflower rice. No one's gonna know, shhh!
Prep Time 30 minutes
Cook Time 15 minutes
Servings 24 mummy peppers
Ingredients
- 12 mini peppers
- 1/3 cup frozen cauliflower rice
- 2 Nellie’s Free Range Eggs
- 1/3 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1 tsp salt
- 1/4 tsp ground pepper
- 1 package of crescent dough
- 48 candy eyes
Instructions
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Preheat oven to 350 F.
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Cut peppers in half with the stem on and discard the seeds.
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Place the cauliflower rice in a microwave-safe bowl, cover, and microwave for 3~5 minutes until cauliflower is soft.
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For the filling:, lightly beat eggs in a bowl. Mix in cooked cauliflower rice, mozzarella cheese, parmesan cheese, salt, and pepper.
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Stuff sweet peppers with the filling.
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Unroll the crescent dough and cut it into thin strips. Wrap the strips around stuffed peppers. Make sure to leave a gap where the eyes would go, and add some overlapping strips to create a mummy look.
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Place the peppers an inch apart on a parchment paper-lined baking sheet. Bake for 15~17 minutes until the dough is golden brown.
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Remove mummies from the oven and carefully add the candy eyes while the filling is still hot.
