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 caloriescarbohydrate: 16.3 gcholesterol: 154.8 mgfat: 24.1 gfiber: 1.1 gprotein: 31.4 gsaturatedFat: 12.3 gservingSize: -sodium: 766.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Clamato® Seafood Stuffed Peppers
Directions
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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 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.