Hidden Valley Stuffed Peppers #Rsc

• 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
• bechamel sauce
• 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

1. Preheat oven to 375u0b0F.
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 1/2 c water, half & half, spinach, 1/2 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 Bechamel 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 Bechamel/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. Bechamel Sauce:
5. t Tbsp butter.
6. t Tbsp olive oil.
7. t Tbsp all-purpose flour.
8. t/4 c half & half.
9. t/2 teaspoons salt.
10. t/4 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.

red bell peppers, ground pork, sweet italian sausage, mix, frozen spinach, lemon juice, garlic, cream, cherry tomatoes, parmesan cheese, mozzarella cheese, macaroni noodles, bechamel sauce, butter, olive oil, flour, cream, salt, parmesan cheese

Taken from www.food.com/recipe/hidden-valley-stuffed-peppers-rsc-494984 (may not work)