So Good Ranch Stuffed Peppers Rsc Recipes

HIDDEN VALLEY STUFFED PEPPERS #RSC

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.

CHEESY STUFFED PEPPER BITES #RSC

Steps:

• preheat oven to 350 degrees.
• slice each bell pepper into fourths removing seeds.
• Mix the next 11 ingredients in a large zip lock bag (this makes mixing the ingredients easier) squeezing until will mixed.
• slice corner of bag and squeeze cream filling into peppers.
• line baking sheet with Reynolds Wrap and place peppers on foil.
• bake at 350 covered or 15 minutes with foil.
• bake another 8 minutes uncovered until brown on top and bubbly.
• let set for 5 minutes before serving.

STUFFED RED BELL PEPPERS #RSC

Steps:

• Brown ground beef and onion. Stir in rice, corn, salt & pepper to taste and 1/2 jar spaghetti sauce.
• Cut peppers in half, remove seeds and lay down in 8x8 pan. Fill each pepper with hamburger mixture. Pour over remaining spaghetti sauce.
• Cover with Reynolds Wrap. Bake at 350 degree preheated oven for 45 minutes. Remove from oven, top with cheese. Bake uncovered till cheese melts, approx 10 minutes.
• Serve!

RANCH PARMASAN STUFFED POTATOES #RSC

Steps:

• Cover potatoes with salted water, then simmer until tender, about 15 minutes. Drain potatoes and cool to room temperature, about 40 minutes.
• Preheat oven to 350°F with rack in middle.
• Chop chives then stir together with ranch dressing, cheese, and lemon juice.
• Using a small melon-ball cutter or a teaspoon, scoop out the center of each cooled potato.
• Stuff potatoes with Ranch dressing and cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.

SO GOOD RANCH STUFFED PEPPERS #RSC

Steps:

• Cook chopped shallots and ground pork in large skillet, drain grease. Add cheeses and all other ingredients expect jalapenos and combine until well blended. Spoon mixture into pepper halves, fill completly. Bake for 20 minutes or until golden brown in a 350 degree oven.