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Sunday, June 12, 2022

Recipe: Clamato® Seafood Stuffed Peppers

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

Clamato® Seafood Stuffed Peppers 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

How to Make Clamato® Seafood Stuffed Peppers

  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.

Clamato® Seafood Stuffed Peppers Nutritions

  • Calories: 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:

Clamato® Seafood Stuffed Peppers Reviews

  • 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.

  • 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 Bens 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 , Tonys Cachere Original Creole Seasoning, salt, & pepper. Very flavorful I look forward to making it again with my own learned tips

  • 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.

  • It was a hit

  • This was a pretty good recipe. I cooked my rice in a tomato and chicken stock base for some extra flavor. I didnt have scallops on hand so I stuck with tilapia and red shrimp. The only thing Id 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.

  • 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

Source: Clamato® Seafood Stuffed Peppers

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