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Easy Lightened-Up Mummy Stuffed Peppers with Gooey Cheese

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These Lightened-Up Mummy Stuffed Peppers are a healthier twist on a classic Halloween comfort food, featuring lean ground turkey, brown rice, and gooey mozzarella cheese ribbons. They’re festive, easy to make, and perfect for a quick weeknight dinner or Halloween party.

Ingredients

Scale
  • 4 large bell peppers (any color, but orange and red look most ‘mummy-like’)
  • 1 lb lean ground turkey (93/7 works best)
  • 1 cup cooked brown rice (or white rice, quinoa, or cauliflower rice for low-carb)
  • 1 small onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes, drained (fire-roasted adds smoky depth)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1 cup shredded part-skim mozzarella cheese (divided: 3/4 cup for filling, 1/4 cup for topping)
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons olive oil
  • Optional: black olive slices (for ‘mummy eyes’)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil.
  2. Prep the peppers: Cut the tops off each bell pepper (save tops for filling if desired). Remove seeds and membranes. If peppers won’t stand up straight, trim a tiny slice off the bottom—but don’t cut through.
  3. Blanch the peppers: Submerge peppers in boiling water for 3 minutes. Remove with tongs and let drain upside down on a paper towel. Pat insides dry.
  4. Cook the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground turkey, breaking it up, and cook 6-8 minutes until browned and cooked through.
  5. Season and combine: Drain any excess fat. Stir in diced tomatoes, cooked brown rice, smoked paprika, oregano, cumin, salt, and pepper. Cook 2-3 minutes until heated through. Taste and adjust seasoning.
  6. Add the cheese: Remove skillet from heat. Stir in 3/4 cup mozzarella and all of the Parmesan until melted.
  7. Stuff the peppers: Place blanched peppers upright in a 9×13 baking dish. Spoon filling into each pepper, packing gently but not too tightly. Mound slightly above the rim.
  8. Bake the peppers: Cover dish with aluminum foil and bake for 20 minutes.
  9. Make the cheese ribbons: While peppers bake, let remaining 1/4 cup mozzarella come to room temperature. Fill a piping bag or zip-top bag (snip a tiny corner) with the cheese.
  10. Finish and serve: After 20 minutes, remove foil. Pipe cheese in zigzag lines across each pepper to look like mummy wrappings. Return to oven (uncovered) for 5-7 minutes until cheese is melted and slightly golden. If using olive slices for eyes, press them into warm cheese. Let rest 5 minutes before serving.

Notes

Don’t over-blanch the peppers—3 minutes is the sweet spot. Let the cheese cool slightly before piping to avoid runny ribbons. Season the turkey generously with smoked paprika for depth. Use a piping bag for better control of cheese ribbons. For a make-ahead option, assemble peppers (through step 7) up to 24 hours in advance, then add cheese ribbons and bake when ready.

Nutrition

Keywords: mummy stuffed peppers, lightened-up stuffed peppers, Halloween dinner, healthy stuffed peppers, ground turkey stuffed peppers, easy stuffed peppers

Find it online: https://ovenmila.com/easy-lightened-up-mummy-stuffed-peppers-with-gooey-cheese/