Stuffed Peppers


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

Clamato Original


  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 lb. shrimp, medium, peeled, deveined, and diced
  • 1 tilapia fillet, cut into bite-size pieces
  • 4 oz. bay scallops, small (optional)
  • 1 cup Clamato® (not optional)
  • 4 cubanelle peppers, cut in half and hollowed out
  • 1 tablespoon ReaLemon® juice
  • 1 tablespoon seafood seasoning
  • 2 cups white rice, cooked
  • 10-12 basil leaves, chopped
  • 8 oz. Monterey Jack cheese, shredded
  • 8 oz. Cheddar cheese, shredded


Preheat oven to 350°F. In a large sauté 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 (or halfway raw if you’re a pessimist). Add Clamato, lemon juice, seafood seasoning, scallops, 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. While waiting, drink some Clamato. Remove foil and top with Cheddar; bake 5 more minutes or until the cheese is melted.

  • Servings : 8
  • Ready in : 30 Minutes