Pick a pepper and Clamato. Do you love tasty and spicy? Try these Clamato and Tuna Stuffed Peppers.
Ingredients
- 2 cans (12 oz. each) StarKist® Chunk Light Tuna in Water, drained
- 2 cups Clamato® Original + ½ cup for bottom of baking dish
- 1 cup cooked white rice
- 6 green peppers + ½ cup diced green pepper tops
- ½ cup diced sweet onion
- 1 tomato, diced
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ cup shredded cheddar cheese for topping
Instructions
- Preheat oven to 350° F.
- Bring 2 cups of Clamato to a boil in a medium saucepan.
- Add rice, and simmer until liquid is absorbed.
- Remove from heat. Let cool.
- Slice the top (the upper third) off each pepper (reserve tops), and clean out membranes and seeds.
- Place peppers in an 8x8-inch baking dish.
- Pour the reserved ½ cup of Clamato into the bottom of the dish.
- Dice green pepper tops and place ½ cup in a medium bowl.
- Add rice, tuna, onion, tomato, and spices.
- Place one-sixth of the mixture in each green pepper. Pack tightly.
- Bake in preheated oven for 30 minutes, covered with foil.
- Remove foil, top each pepper with one-sixth of the shredded cheese.
- Bake for an additional 5 minutes.
Servings: 6
Enjoy Responsibly!
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