• Preheat the oven to 200°C.
• Let the puff pastry thaw for 5 minutes.
• Cut each slice of puff pastry into 12 strips, leaving the paper attached.
• Let the strips thaw further in the fridge to prevent them from becoming too soft.

Prepare Peppers:

• Cut the sweet peppers in half lengthwise and remove the stems and seeds.
• Mix the cream cheese with the grated cheese.
• Use a teaspoon to fill each pepper half with the cheese mixture.
• Clean the edges of the peppers.
• Place two olive slices as eyes on top of the cheese filling.

Wrap the Peppers:

• Roll the pastry strips with your hands until they are 1.
• 5 times their original length.
• Wrap two strips around each filled pepper, crossing them like mummy bandages.
• Leave the olive eyes visible.
• Arrange the wrapped peppers on a baking sheet lined with baking paper.

Bake:

• Bake the mummy peppers in the middle of the oven for 15-20 minutes, until golden brown.