BAKED RANCH PEPPERS RECIPE | HIDDEN VALLEY® RANCH
Baked Ranch Peppers
Provided by Hidden Valley
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, warm the vegetable oil over medium heat. Sauté peppers, onions and garlic for 5 minutes, or until crisp-tender.
- Transfer to a shallow baking dish (about 1½ quarts); stir in dressing mix. Top with cheese. Bake in a 400°F oven for 15 minutes. Serve hot, as a side dish to grilled meat or fish.
Nutrition Facts : Calories 0
HIDDEN VALLEY STUFFED PEPPERS #RSC RECIPE - FOOD.COM
Ready, Set, Cook! Hidden Valley Contest Entry. These Italian inspired peppers are a hit with family and friends. A lovely dish when entertaining during the holiday season.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 8 pepper halves, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- In a large skillet, cook pork and sausage, crumbling as it cooks until meat is no longer pink and beginning to brown. Drain fat. Add ½ c water, half & half, spinach, ½ package of Hidden Valley Origianl Ranch Seasoning Mix, 2 cloves of the crushed garlic, 1 tsp lemon juice and cook over medium heat 4 minutes. Toss halved tomatoes with remaining garlic clove – set aside. Make Béchamel and stir in cooked macaroni noodles.
- Add 1 Tbsp olive oil to a 13 X 9 glass baking dish and swirl to coat. Place pepper halves cut side up in baking dish and brush cavity of peppers w/Olive oil. Spoon meat mixture into the pepper halves, dividing evenly amongst the 8 halves. Top meat mixture with halved cherry tomatoes with garlic and any accumulated juices, dividing evenly between pepper halves. Spoon Béchamel/noodle mixture over tomatoes, again dividing equally. Bake at 375? F for 45 minutes. Top each stuffed pepper half with 1 slice of fresh mozzarella and continue baking until cheese melts 5-10 minutes.
- Béchamel Sauce:.
- • 1 Tbsp butter.
- • 1 Tbsp olive oil.
- • 2 Tbsp all-purpose flour.
- • ¾ c half & half.
- • ½ teaspoons salt.
- • ¼ c parmesan cheese, grated.
- Directions.
- In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 4 minutes.
- Meanwhile, heat the half & half in a separate pan until just about to boil. Add the hot milk to the butter mixture, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and stir in parmesan; set aside until ready to use.
Nutrition Facts : Calories 1001.9, FatContent 69.6, SaturatedFatContent 34.2, CholesterolContent 197.9, SodiumContent 2077.4, CarbohydrateContent 36.1, FiberContent 8.4, SugarContent 11.4, ProteinContent 59.7
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