Clamato® Seafood Stuffed Peppers

Name: Clamato® Seafood Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
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

Rating: 4.71 stars

7 Ratings
5 Reviews
13 Photos

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

By Clamato

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 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.

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Step 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.

Nutrition Facts

Per Serving:

411 calories; protein 31.4g; carbohydrates 16.3g; fat 24.1g; cholesterol 154.8mg; sodium 766.2mg. Full Nutrition

Reviews (5)

Most helpful positive review

Renee Grier-Singleton

02/08/2018

I modified this dish tremendously using food items I already had in my kitchen. For starters I used salmon and shrimp for the seafood. Replaced the basil with spinach. Added sweet tomato basil sauce original rotel and jasmine rice mixed with garlic peppers onions mix blend of shredded cheeses lemon juice and other amazing spices. Despite the modification the recipe turned out amazing and I love it! This will be a new staple to my weekly meal prep. Read More

Helpful

(2)

7 Ratings

5 star values: 5
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Renee Grier-Singleton

02/07/2018

Helpful

(2)

Megs

06/12/2019

Just based on what I had on hand I used bell peppers and omitted the fish. Super easy to make and my family loved them! My toddlers ate every last bite. So good! Read More

Ardith Blessinger

05/27/2016

My husband made this for me. It was so delicious. Easy to prepare and make. We had enough for left overs the next night even better then. Read More

Ashton Foster

04/23/2016

It was a hit! Read More

MrsBrown

12/06/2018

So I made these tonight & I really enjoy how tasty the filling ended up being. I will say that of course DO NOT BUY CUBANELLE PEPPERS!!! Why the cook has that I do not know. Use Sweet Bell Peppers-. Tip #1: Use maybe 1/4 or 1/2 of the Clamato cocktail. I felt a cup was waaaayyy too much-made for a watery mix in the pan that I had to ultimately drain. Tip #2: Boil your hollowed out peppers in water for a bit before filling them. This allows the peppers to be softer after the oven time. What I did differently: I used 2 tilapia fillets & a can of black beans; it allowed for me to stuff 8 peppers. I used Uncle Ben s long grain wild rice-the kind that comes in 90 second packs). I forgot to mix the cheese in but I will next time. I did put it on the top before putting it in the oven. I also used butter Tony s Cachere Original Creole Seasoning salt & pepper. Very flavorful! I look forward to making it again with my own learned tips! Read More

Thomasina Walker

10/31/2018

This was a pretty good recipe. I cooked my rice in a tomato and chicken stock base for some extra flavor. I didn t have scallops on hand so I stuck with tilapia and red shrimp. The only thing I d change in the future is to add stock or water to the pan with peppers. Even though it was covered it was still a bit too crunchy for me. I wanted my peppers to be steamed more. Read More

Back to Clamato® Seafood Stuffed Peppers

All Reviews for Clamato® Seafood Stuffed Peppers

- of Reviews

Clamato® Seafood Stuffed Peppers

Servings Per Recipe: 8
Calories: 411

% Daily Value *

protein: 63 %

carbohydrates: 5 %

dietary fiber: 5 %

sugars:

fat: 37 %

saturated fat: 62 %

cholesterol: 52 %

vitamin a iu: 15 %

niacin equivalents: 60 %

vitamin b6: 18 %

vitamin c: 36 %

folate: 11 %

calcium: 46 %

iron: 16 %

magnesium: 16 %

potassium: 9 %

sodium: 31 %

thiamin: 12 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Clamato® Seafood Stuffed Peppers

1 of 5

All Reviews

Renee Grier-Singleton

02/07/2018

Helpful

(2)

Megs

06/12/2019

Just based on what I had on hand I used bell peppers and omitted the fish. Super easy to make and my family loved them! My toddlers ate every last bite. So good!

Ardith Blessinger

05/27/2016

My husband made this for me. It was so delicious. Easy to prepare and make. We had enough for left overs the next night even better then.

Ashton Foster

04/23/2016

It was a hit!

MrsBrown