Clamato® and Tuna Stuffed Peppers


With Clamato® as their host, tuna never felt more at home inside these delicious peppers.

Clamato Original


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


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 and cool. Slice the top (the upper third) off each pepper (reserve top), 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 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, and bake for an additional 5 minutes.

  • Servings: 6
  • Ready in: 60 Minutes

Tip: Cook rice the day before and allow to cool in the refrigerator overnight.