clamato® seafood stuffed peppers

Ingredients

• Servings: 8
• 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 (optional)
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.
• remove from heat; blend in monterrey 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.