Mummy Peppers Recipes

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MUMMY POPPERS

I wrapped these spicy jalapeno poppers in puff pastry like a mummy. You can tame the heat by adjusting the amount of chipotle peppers.-Nick Iverson, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 32 appetizers.

Number Of Ingredients 11



Mummy Poppers image

Steps:

  • Preheat oven to 400°. Beat the first 9 ingredients until blended. Spoon or pipe cheese mixture into pepper halves., Wrap puff pastry strips around pepper halves. Transfer wrapped peppers to parchment-lined baking sheets. Bake until pastry is golden brown and cheese is melted, 30-40 minutes.

Nutrition Facts : Calories 133 calories, Fat 9g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 159mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

1 package (8 ounces) cream cheese, softened
2 cups shredded cheddar cheese
2 green onions, finely chopped
1 to 2 chipotle peppers in adobo sauce, finely chopped
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
16 jalapeno peppers, halved lengthwise and seeded
1 package (17.3 ounces) frozen puff pastry, thawed and cut lengthwise into 32 strips

YUMMY MUMMY

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 25



Yummy Mummy image

Steps:

  • Preheat oven to 400 degrees F.
  • Place parchment paper on baking sheet.
  • Mix together cheeses, parsley, egg yolk, garlic, pepper and Essence.
  • Lay out the prosciutto on a flat surface so it overlaps slightly. It should create a surface that is about 12 to 13 inches long.
  • Place the cheese mixture in the center of the prosciutto and roughly shape into a mummy form.
  • Wrap the prosciutto around the cheese mixture sealing it in completely and reshape the mixture to look like a mummy with a rounded head and the body tapering at the bottom.
  • Place a sheet of phyllo on a work surface, brush with melted butter, repeat with 2 more sheets, placing them on top of one another. Do not brush top sheet with butter.
  • Lay the prosciutto wrapped cheese in the center of the phyllo and wrap the phyllo around the "mummy".
  • Butter the outside of the phyllo and then reshape into the mummy shape.
  • Place 1 of the remaining sheets of phyllo on the parchment lined baking sheet, brush with melted butter, repeat with the remaining 2 sheets, placing them on top of one another.
  • Carefully slice the phyllo into 1/2-inch wide strips horizontally. Lay the wrapped mummy in the center of the sliced strips and wrap the sliced pieces around the mummy so it looks like bandages. Gently brush the top with butter.
  • Bake for 20 minutes, or until golden brown on the outside.
  • When the mummy is just a few minutes from coming out of the oven, place drained roasted red peppers, basil leaves, and garlic in the food processor and pulse grind into a pepper puree. Transfer to a small serving bowl.
  • Decorate the mummy with black olives and pepper shapes and transfer him to his "coffin" with 2 wide, long, offset spatulas.
  • Serve with red pepper puree.
  • Combine all ingredients thoroughly and store in an airtight jar or container.

Parchment paper
1 cup ricotta, drained
1 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella, small dice
A handful of chopped flat-leaf parsley, a couple of tablespoons
1 egg yolk, beaten
2 cloves garlic, finely chopped
Few grinds black pepper
1 teaspoon Essence, recipe follows
1/2 pound thinly sliced prosciutto, about 10 slices
6 sheets phyllo dough, from frozen foods aisle of your market
1/2 stick melted butter
Black olives, for eyes
Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy
1 jar, 16 to 18 ounces, roasted red peppers, drained
6 basil leaves
1 small clove garlic
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

YUMMY STUFFED PEPPERS

This recipe is a combination of a recipe I found online, my sister's recipe, and my mother's recipe. They all had things I loved about them that I combined to make my favorite stuffed peppers ever.

Provided by Procrastigirl

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 2h

Yield 8

Number Of Ingredients 16



Yummy Stuffed Peppers image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.
  • Broil in the preheated oven until browned and tender, about 10 minutes. Remove from oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.
  • Bring 1 cup water, rice, and beef bouillon cube to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 15 to 25 minutes.
  • Heat remaining olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.
  • Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.
  • Whisk ketchup, Worcestershire sauce, and remaining water together in a bowl. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.
  • Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 23 g, Cholesterol 65.7 mg, Fat 21.8 g, Fiber 1.9 g, Protein 19.3 g, SaturatedFat 10.1 g, Sodium 761.3 mg, Sugar 8.7 g

4 green bell peppers, halved lengthwise and seeded
2 tablespoons olive oil, divided
1 ¼ cups water, divided
½ cup rice
1 cube beef bouillon
1 white onion, diced
2 cloves garlic, minced
1 pound ground beef
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package shredded Cheddar cheese, divided
¼ cup grated Parmesan cheese
½ cup ketchup
½ cup Worcestershire sauce

BAKED MUMMY JALAPENO POPPERS

These baked Halloween jalapeno popper mummies are easy to make and taste delicious.

Provided by barbara

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 45m

Yield 12

Number Of Ingredients 9



Baked Mummy Jalapeno Poppers image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
  • Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.
  • Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.
  • Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes. Remove from baking sheet and stick candy eyeballs in melted cheese.

Nutrition Facts : Calories 188.5 calories, Carbohydrate 13.5 g, Cholesterol 34.2 mg, Fat 12.3 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 5.5 g, Sodium 281.3 mg, Sugar 2.1 g

5 ounces cream cheese, softened
3 ounces shredded Cheddar cheese
salt and freshly ground black pepper to taste
6 large fresh jalapeno peppers, halved lengthwise and seeded
1 (10 ounce) can refrigerated crescent rolls
1 egg, beaten
1 tablespoon milk, or as needed
¼ cup all-purpose flour
24 candy eyeballs

MUMMY JALAPENO POPPERS

This game day favorite takes on a spooky but cute disguise for Halloween. Instead of getting the breaded-and-fried treatment, the poppers are wrapped in strips of crescent rolls to resemble mummy bandages then baked until golden brown and bubbly. Removing the seeds from the jalapeños tames a lot of the heat, but if you're craving a spicy kick, you could use pepper jack cheese instead of Cheddar Jack or add chili powder or hot sauce to the filling. These poppers can be assembled ahead of time and kept in the refrigerator. When ready to serve, just brush with beaten egg and pop them in the oven.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 20 poppers

Number Of Ingredients 10



Mummy Jalapeno Poppers image

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment.
  • Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Mix the cooked bacon with the 6 ounces cream cheese, the Cheddar Jack, scallions, garlic and 1/4 teaspoon salt in a medium bowl until well combined.
  • Fill each jalapeño half with the cream cheese mixture, leveling the surface with the back of a spoon or a small offset spatula so it's flush with the edges of the jalapeño.
  • Unroll the crescent rolls onto a cutting board. Separate into 4 rectangles at the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Cut each rectangle lengthwise into 10 strips. Wrap each jalapeño half with 2 of the strips to resemble mummy bandages.
  • Arrange the wrapped jalapeños on the prepared baking sheet. Brush the tops of the strips with the beaten egg. Bake until golden brown and the filling is hot, 13 to 18 minutes.
  • Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Slice off thin cheeks from all around the outside of each olive and lay the pieces flat. Punch out 40 tiny rounds using a small round piping tip (about 3/16 inch) - these will be the pupils of the eyes.
  • Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the head (wider end) of each mummy and press an olive "pupil" onto each mound. Serve right away.

4 slices bacon, chopped into 1/2-inch pieces
6 ounces plus 1 heaping tablespoon cream cheese, at room temperature
1 1/2 cups finely shredded Cheddar Jack cheese
2 scallions, thinly sliced
1 clove garlic, finely grated
Kosher salt
10 medium to large jalapeños (each 3 to 4 inches long), halved lengthwise with the stem intact, seeded with a small spoon
One 8-ounce tube refrigerated crescent rolls
1 large egg, beaten
4 to 5 black olives (such as canned or Kalamata), for decorating

JALAPENO POPPER MUMMIES

Make and share this Jalapeno Popper Mummies recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 20m

Yield 12 poppers

Number Of Ingredients 9



Jalapeno Popper Mummies image

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
  • Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
  • Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
  • Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.

Nutrition Facts : Calories 80.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 21.1, Sodium 99.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 3.3

6 jalapeno peppers, cut in half through the stem and scooped clean
4 ounces cream cheese, room temperature
2 ounces grated monterey jack pepper cheese
2 ounces grated cheddar cheese
1/4 cup chopped scallion
3 slices bacon, crisped, drained and chopped (optional)
1 crescent roll dough
24 small candies, eyeballs
ranch dressing

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