For this Halloween inspired recipe we take some mini sweet peppers, stuff them with pimento cheese and wrap them in pie dough. Then, just for fun, we add some candy eyeballs and take these Halloween treats to the next level.
Sweet Pepper Mummies On A Traeger
Fun and easy to make, plus your kids will love them too.
Yield: 12 Mummy Peppers
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Cook Temp: 450˚ F
Ingredients
Measure Ingredient Prep Notes
12 ea Mini Sweet Peppers Halved and seeded
12 oz Pimento Cheese Dip
¼ cup Bread Crumbs, Panko
1 ea Pie Dough
As Needed Cooking Spray
As Needed Candy Eyeballs For decoration
Preparation Directions
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, or any cooking tools
Clean out Traeger as needed and change drip tray liner
Fill pellet hopper with Reserve Blend Pellets
Set Traeger to 450˚, hit enter and hit ignite
While Traeger is heating up –
Half and scoop out the seeds on all 12 sweet peppers
In a small bowl mix together the pimento cheese dip and breadcrumbs, allow to sit for 5 minutes
Defrost pie dough and keep covered
Using a spoon, scoop up some pimento cheese dip and fill each pepper to your desired level of filling
Roll out the softened pie dough and slice thin strips of dough
Carefully wrap each pepper with as many or as few of the dough strips as you want, creating that MUMMY look to your pepper
Place the wrapped peppers onto a cooking sheet pan with baking rack
Place the rack of peppers in the Traeger heated to 450˚ F and cook for 15 minutes
After 15 minutes, add the candy eyes and cook for an additional 5 minutes.
** if you desire a darker dough, place the candy eyes on during the last 5 minutes of the cooking process
Using Nitrile and heat proof gloves, carefully remove the cooking sheet of peppers and bring into the kitchen
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