The thrill of stuffed jalapenos is that you never know how spicy a pepper will be – a true trick or treat. These crowd-pleasing ghoul appetizers are a twist on Halloween mummies. Filled with an Italian filling made with rich Parmesan cheese, yogurt, mustard and thyme. The ghouls get wrapped in smoky bacon and gain vision with white chocolate chip candies (substitute for black olives if this spooks you out).
Preheat oven to 325ºF. Line a large baking sheet with foil and add jalapenos, cut side-up.
In a small bowl, combine Greek yogurt, grainy mustard, Parmesan cheese and dried thyme. Divide evenly between jalapenos and smooth out top.
Wrap thin strips of bacon around jalapenos, leaving a small gap near the stem for the eyes. Up to this point (precooked), you can cover and refrigerate the mummies for up to 1 day.
Bake for 15 to 20 minutes, until bacon is crispy and cheese is bubbling. Cool for 5 minutes.
Place two pieces of diced olive on each jalapeno (the “eyes”) in the small gap near the stem.