Stuffed Peppers

Spice up your day with peppers stuffed with tilapia, scallops, and shrimp.


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


  • Preheat oven to 350° F.
  • In a large sauté pan on medium-high heat, heat olive oil, add onion and garlic; cook 2 minutes.
  • Add shrimp, tilapia, and bay scallops.
  • Cook 3-4 minutes until about halfway done.
  • Add Clamato, lemon juice, seafood seasoning, and rice; mix well.
  • Cook to heat through.
  • Remove from heat; blend in Monterey Jack cheese. 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 cheese.
  • Bake 5 more minutes or until the cheese is melted.
  • Garnish with some chopped basil leaves on top (to taste).

Servings: 8

Takes 30 minutes.

Enjoy Responsibly!

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