• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my medium Bonmat on the top of a medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

SWEET PEPPERS PREPARATION

• Cut sweet peppers in half, leaving the stem on. Discard the seeds, give them a rinse and set peppers aside.

  Add the cauliflower rice to a microwave-safe bowl. Cover and heat in the microwave as directed (usually about 3-5 minutes).

  In a mixing bowl add the eggs, cooked cauliflower rice, shredded cheese stir until fully combined.

  Fill each sweet peppers with the cauliflower preparation.
  6 sweet peppers, 2 eggs, 4 oz shredded cheese, 4 oz cauliflower rice
  
• Unroll the puff pastry into a rectangle. Use a silicone proof knife to slice 1/2-inch | 2 cm strips. Wrap 1 to 2 pieces around each peppers, leaving a gap to where you will place the googley eyes once they are baked. Place the wrapped peppers directly on the medium Bonmat. Brush with egg wash.
  1 puff pastry sheet, 1 egg
  

BAKE!

• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your pastry from 15 minutes). It is ready when the pastry has puffed and is golden.
  
• Once your Cauliflower Rice Sweet Pepper Mummies are out of the oven, serve right away and arrange the goggley eyes (HERE is the recipe if you'd like to make them homemade) Enjoy! "BONE" Appétit & Happy HALLOWEEN!
  Googley eyes