Hidden Valley Stuffed Peppers #RSC

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“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.”
1hr 20mins
8 pepper halves

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. Béchamel Sauce:
  5. • 1 Tbsp butter.
  6. • 1 Tbsp olive oil.
  7. • 2 Tbsp all-purpose flour.
  8. • ¾ c half & half.
  9. • ½ teaspoons salt.
  10. • ¼ c parmesan cheese, grated.
  11. Directions.
  12. 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.
  13. 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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