Ingredients:

  • 4 Large Bell Peppers (Capsicums), preferably yellow or orange, topped and cored
  • 1 Tbsp Olive Oil, plus more for brushing
  • 1 Small Yellow Onion, finely diced
  • 2 Cloves Garlic, minced
  • 500g (1 lb) Lean Ground Beef
  • 1 tsp Dried Oregano
  • ½ tsp Smoked Paprika
  • 200g Tinned Crushed Tomatoes
  • 120 ml (½ cup) Beef Stock (Broth)
  • 1 Tbsp Worcestershire Sauce (Optional)
  • 60g (⅓ cup) Uncooked White Rice
  • Salt and Black Pepper, to taste
  • 60g (½ cup) Grated Cheddar or Monterey Jack Cheese
  • 1 x 320g Sheet Pre-rolled Puff Pastry
  • 1 Large Egg, whisked (for egg wash)
  • 8 Small Sliced Black Olives (for the ‘eyes’)
  • 4 small dollops of soft Cream Cheese or Feta (optional)

Instructions:

  1. Preheat oven to 190°C (375°F). Line a large baking sheet with parchment paper.
  2. Core the peppers, removing all seeds and membranes. Place cut-side up on the tray. Lightly brush the exterior with olive oil.
  3. Par-Bake the peppers for 15 minutes to soften slightly. Remove and set aside to cool.
  4. Heat oil in a skillet over medium heat. Sauté the diced onion until translucent (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
  5. Add the ground beef to the skillet. Break it up and cook until browned (about 6-8 minutes). Drain off any excess fat.
  6. Stir in oregano, smoked paprika, crushed tomatoes, beef stock, Worcestershire sauce, and salt/pepper. Bring the mixture to a simmer.
  7. Stir in the uncooked rice. Reduce heat to low, cover, and cook gently for 10-12 minutes, or until the liquid is mostly absorbed and the rice is partially cooked. Remove from heat and stir in the grated cheese.
  8. Carefully spoon the warm beef and rice mixture into the par-baked peppers. Ensure they are fully filled.
  9. Unroll the puff pastry sheet. Using a pastry wheel or knife, cut the sheet into thin strips (roughly 1 cm or ½ inch wide).
  10. Wrap the pastry strips around the stuffed pepper in a crisscross, haphazard fashion, like bandages. Leave a small gap near the top (the ‘face’) for the eyes. Trim and press the ends of the pastry firmly to secure them.
  11. Place the wrapped peppers back on the parchment-lined tray. Brush all exposed pastry lightly with the whisked egg wash.
  12. Return the mummy peppers to the oven. Bake for 30–35 minutes, or until the puff pastry is puffed, golden brown, and cooked through.
  13. Remove from the oven. Immediately place two olive slices in the exposed gap to create the eyes. Use a tiny dollop of cream cheese or feta, if necessary, to help the olives stick.
  14. Allow the Stuffed Pepper Mummies to rest for 5–10 minutes before serving.