Clamato® Seafood Stuffed Peppers recipe

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Ingredients

3 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 pound uncooked medium shrimp, peeled, deveined and diced
1 tilapia fillet, cut into bite-size pieces
4 ounces small bay scallops
1 cup Clamato® Tomato Cocktail
1 tablespoon ReaLemon® Juice
1 tablespoon seafood seasoning
2 cups cooked white rice
10 basil leaves, chopped
8 ounces shredded Monterey Jack cheese
4 Cubanelle peppers, cut in half and hollowed out
8 ounces shredded Cheddar cheese

Nutrition Info

411 calories
carbohydrate: 16.3 g
cholesterol: 154.8 mg
fat: 24.1 g
fiber: 1.1 g
protein: 31.4 g
saturatedFat: 12.3 g
servingSize: -
sodium: 766.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. In a large saute pan on medium-high heat, heat olive oil, add onions and garlic, cook for 2 minutes. Add shrimp, tilapia and bay scallops, cook 3-4 minutes until about halfway done. Add Clamato®, lemon juice, seafood seasoning, basil and rice, mix well. Cook to heat through.

  2. Remove from heat, blend in Monterey Jack. Spoon mixture into peppers, place in a lightly greased baking dish, cover with foil and bake for 20 minutes. Remove foil and top with Cheddar, bake 5 more minutes or until the cheese is melted.

Recipe Yield

8 servings

Recipe Note

Liven your week with this tasty seacoast recipe of peppers stuffed with tilapia, scallops and shrimp.

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