Best Hidden Valley Stuffed Peppers Rsc Recipes

JAMBALAYA STUFFED POBLANOS WITH RANCH REMOULADE #RSC

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.

PORK STUFFED POBLANOS WITH AVOCADO RANCH SAUCE #RSC

Steps:

• Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
• Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
• Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
• Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
• For the sauce:.
• Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 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.

HIDDEN VALLEY RANCH SAUSAGE STARS

Steps:

• Heat oven to 350 degrees F.
• Combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper
• Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out
• Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet
• Fill wraps with the sausage, cheese mixture
• Bake for 5 minutes or until the cheese is bubbly& brown.

RANCH CHICKEN MEATBALLS & CREAMY RANCH GRAVY #RSC

Steps:

• Preheat oven to 350.
• MEATBALLS:.
• Combine all ingredients, except vegetable oil, in large bowl as listed. Mix well to ensure all ingredients are combined. (I use my hands, clean of course!) Using a small ice cream scoop or a tablespoon, scoop up mixture and form into balls. When all meatballs are all formed - Heat 3 tablespoons of vegetable oil in 12" skillet over medium hi heat. Add as many meatballs to skillet without crowding and fry till all sides are golden brown. (You may need to add more vegetable oil with each batch you fry) Set on rack placed over cookie sheet and continue to fry meatballs until all are done. Place meatballs in oven to finish cooking while you make the sauce.
• GRAVY:.
• In large measuring cup or bowl, whisk together Hidden Valley Ranch Dressing, milk and sour cream. Set aside.
• In large saucepan over medium heat, melt butter. Whisk in flour, mixture will be crumbly and a little dry.
• Gradually add dressing mixture to pan, whisking constantly. Mixture will begin to thicken almost immediately. Continue to whisk, adding in pepper, salt,nutmeg, scallions and parmesan cheese. Turn heat to lowest setting and cover.
• Remove meatballs from oven and place on large platter or dish. Spoon gravy over top, sprinkle chopped scallions over top, and serve extra gravy on the side.