Best 4 Hidden Valley Stuffed Peppers Rsc Recipes

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Discover a symphony of flavors with Hidden Valley® Stuffed Peppers, a culinary masterpiece that tantalizes taste buds and captivates hearts. This delectable dish, crafted with the finest ingredients, boasts a tantalizing blend of juicy ground beef, succulent rice, a medley of colorful vegetables, and a secret ingredient that elevates it to a new realm of taste: Hidden Valley® Ranch Seasoning Mix. Encased within tender bell peppers, these stuffed wonders are then enveloped in a velvety sauce, creating a harmonious union of textures and flavors. Embark on a culinary journey with three variations of this classic recipe: the classic Hidden Valley® Stuffed Peppers, their vegetarian counterpart bursting with garden-fresh vegetables, and a low-carb option that caters to health-conscious palates. Prepare to be enchanted by the irresistible aroma and delightful flavors that await you in this extraordinary culinary experience.

Here are our top 4 tried and tested recipes!

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

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.

SO GOOD RANCH STUFFED PEPPERS #RSC



So Good Ranch Stuffed Peppers #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. These peppers are so good! I am always asked to bring them to any church potluck and never have any leftover. Great finger food.

Provided by JABHOOK

Categories     Weeknight

Time 40m

Yield 30 peppers, 10 serving(s)

Number Of Ingredients 9

15 jalapeno peppers, halved and seeded
1 (8 ounce) package cream cheese
1 lb ground pork, crumbled, cooked and drained
1/2 cup parmesan cheese
1/4 cup Greek yogurt
1/4 cup finely chopped shallot
1 (1 ounce) package dry ranch dressing mix
1/2 cup cheddar cheese
2 tablespoons seasoned bread crumbs

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.

Nutrition Facts : Calories 256.2, Fat 20.9, SaturatedFat 10.1, Cholesterol 68.1, Sodium 237.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.8, Protein 12.8

STUFFED PEPPERS



Stuffed Peppers image

Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

6 green bell peppers, tops removed and seeded
4 tablespoons grapeseed oil
1 white onion, diced
1 cup sliced mushrooms
2 teaspoons freshly chopped garlic
1 zucchini, diced
1 yellow squash, diced
2 cups cooked wild rice
1 (14-ounce can) tomatoes, drained
1 cup diced red and green peppers
Salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup fresh arugula or spinach
2 teaspoons freshly chopped tarragon leaves
1/2 cup grated Parmesan, to finish

Steps:

  • Preheat the oven to 350 degrees F.
  • Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
  • In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
  • Remove from the oven and serve.

Tips:

  • Select the right peppers: Choose bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers with blemishes or bruises.
  • Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Rinse the peppers thoroughly and pat them dry.
  • Use a flavorful filling: The filling is what makes stuffed peppers so delicious, so make sure to use a flavorful combination of ingredients. Some popular options include ground beef, rice, vegetables, and cheese.
  • Cook the peppers thoroughly: Stuffed peppers can be baked in the oven or cooked on the stovetop. Make sure to cook them until the peppers are tender and the filling is cooked through.
  • Serve the peppers hot: Stuffed peppers are best served hot, so make sure to serve them as soon as they are finished cooking.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be made with a variety of ingredients. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make stuffed peppers that your whole family will love.

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