Clamato® Seafood Stuffed Peppers - cooking recipe

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 (optional)
1 cup Clamato(R) Tomato Cocktail
1 tablespoon ReaLemon(R) 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

Preparation

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(R), 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.