Mini Sweet Pepper Mummies
These little guys are incredibly easy to make, surprisingly delicious, and perfect for school parties, a festive snack, or even a ghoulish appetizer for your adult Halloween bash.
Servings: 24
Equipment
- 1 Air Fryer (or you can use the oven)
Ingredients
- 12 Mini sweet peppers
- 2 cups Classic hot sauce
- 1 tbsp Unsalted butter
- 1/2 tsp Kosher salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1 cup Cooked, shredded chicken
- 1/2 cup Nonfat plain Greek yogurt plus additional for serving
- 1/2 cup Shredded provolone cheese
- 1 pkg Crescent dough
- 48 Candy eyes
Instructions
- Slice the mini sweet peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up.
- In a medium saucepan over medium heat, stir together the hot sauce, butter, salt, garlic powder, and onion powder, until the butter melts. Remove from the heat.
- Stir in the shredded chicken, coating with the sauce.
- Stir in the Greek yogurt and 1/4 cup of the provolone.
- Mound the filling inside of the peppers.
- Unroll the crescent dough and cut it into thin strips. Wrap the strips around stuffed peppers. Make sure to leave a gap where the eyes would go, and add some overlapping strips to create a mummy look.
- Place the filled peppers in the air fryer in a single layer (you may need to do 2 batches depending on the size of your air fryer), close the air fryer. Set the temperature to 350 degrees and cook for 5-6 minutes.
- Remove carefully from the air fryer, and carefully add the candy eyes while the filling is still hot.
- Plate and serve with ranch dressing.
Nutrition
Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 678mg | Potassium: 83mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 33mg | Calcium: 29mg | Iron: 0.4mg