Hidden Valley Stuffed Peppers Rsc Recipes

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JAMBALAYA STUFFED POBLANOS WITH RANCH REMOULADE #RSC



Jambalaya Stuffed Poblanos With Ranch Remoulade #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Prepared jambalaya mix is combined with chopped smoked sausage and chicken, then stuffed into roasted poblano peppers, then topped with Creole seasoned sauteed shrimp and a ranch remoulade sauce. I just Zatarains jambalaya mix.

Provided by JulieDM41

Categories     One Dish Meal

Time 40m

Yield 1 piece, 8 serving(s)

Number Of Ingredients 13

1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup Greek yogurt
2 tablespoons chili sauce
4 teaspoons creole mustard or 4 teaspoons whole grain mustard
2 teaspoons lemon juice
1 teaspoon Tabasco sauce
8 poblano peppers
1 (8 ounce) box jambalaya rice mix (such as Zatarains)
1 cup finely chopped cooked smoked sausage
1 cup finely chopped cooked chicken
16 jumbo shrimp, peeled & deveined with tail left on
1 1/2 teaspoons creole seasoning or 1 1/2 teaspoons cajun seasoning
2 tablespoons vegetable oil

Steps:

  • Whisk together all ranch dressing, yogurt, chili sauce mustard, lemon juice and Tabasco in a small bowl and refrigerate until needed. Heat broiler and line broiler pan with foil.
  • Place poblanos on pan and broil until blackened all over, turning frequently. Place in a plastic bag a few minutes to steam. Meanwhile, prepare jambalaya mix according to package directions. Stir in the sausage and chicken. Cut a slit lengthwise in each poblano. Carefully remove ribs and seeds. Stuff with jambalaya mixture, using about 3/4 cup for each. Place in a sprayed baking pan and bake until heated through, 10 to 15 minutes.
  • Meanwhile, toss shrimp with Creole seasoning. Heat oil in a large nonstick skillet and cook shrimp until opaque throughout, 3 to 4 minutes. Place poblanos on 8 serving plates. Top each with 2 shrimp and drizzle with remoulade.

Nutrition Facts : Calories 225.9, Fat 14.3, SaturatedFat 2.2, Cholesterol 88.6, Sodium 590.7, Carbohydrate 11.3, Fiber 4.1, Sugar 0.9, Protein 14.4

HIDDEN VALLEY STUFFED PEPPERS #RSC



Hidden Valley Stuffed Peppers #RSC image

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.

Provided by Boyce Anne

Categories     Weeknight

Time 1h20m

Yield 8 pepper halves, 4 serving(s)

Number Of Ingredients 18

4 large red bell peppers, seeded, deveined, and halved lengthwise
1/2 lb ground pork
2 sweet Italian sausage links, casings removed
0.5 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
1 (16 ounce) bag frozen spinach, thawed and squeezed dry
1 teaspoon lemon juice
3 garlic cloves, crushed
1 cup half-and-half cream
1 pint cherry tomatoes, halved
1/2 cup parmesan cheese
8 slices fresh mozzarella cheese
1/4 cup macaroni noodles, cooked according to package directions to firm stage
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1/2 teaspoon salt
1 1/2 cups parmesan cheese, grated

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.

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