Clamato® Seafood Stuffed Peppers

• 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

1. 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.
2. 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.

olive oil, onion, garlic, shrimp, fillet, bay scallops, clamatouae tomato cocktail, uae juice, seafood seasoning, white rice, basil, cheese, peppers, cheddar cheese

Taken from www.allrecipes.com/recipe/241240/clamato-seafood-stuffed-peppers/ (may not work)