- 5 ounces cream cheese, softened
- 3 ounces shredded Cheddar cheese
- salt and freshly ground black pepper
- 2 red bell peppers, cored and quartered
- 16 capers
- 1 (10 ounce) can refrigerated crescent rolls
- 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 bell pepper quarters. Add 2 capers for the eyes.
- Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed peppers with dough strips, leaving a small space around the caper eyes. Place on prepared baking sheet.
- Bake in the preheated oven until dough is lightly browned, 12 to 15 minutes
04/20/2018
recipepes.com
Mummy Stuffed Peppers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
