Clamato Seafood Stuffed Peppers Recipes

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SEAFOOD STUFFED BELL PEPPERS



Seafood Stuffed Bell Peppers image

One of my Facebook friends shared this recipe that came from C&R Seafood in Hammond, LA. I haven't tried it yet as of this posting, but I'm sure it's going to be a real treat!

Provided by Ruby Henderson

Categories     Fish

Time 1h

Number Of Ingredients 14

6 medium green bell peppers
1/2 stick butter
1/2 lb lump crabmeat
1/2 lb small shrimp peeled and deveined
1/2 lb italian sausage, no casings
2 clove garlic, minced
1/2 c chopped onions
1/2 c chopped bell peppers
1/2 c chopped celery
1/4 c chopped fresh parsley
1 Tbsp cajun seasoning (some are hotter than others so adjust to your taste)
1 1/2 c seasoned italian bread crumbs (i use progresso)
1 1/2 c shredded cheddar cheese
1or 2 dash(es) hot sauce (i use crystal hot sauce)

Steps:

  • 1. Cut tops off bell peppers and wash and remove seeds. Par boil for 10 minutes in large pot of salted water. Drain and set aside.
  • 2. In a large skillet melt the butter and saute the onions, chopped bell peppers, and celery and Italian sausage in the butter for 5 or 6 minutes. (until vegetables are tender) Add the garlic, parsley, shrimp, cajun seasoning and hot sauce and cook 4 or 5 more minutes. Remove from heat and add salt to taste if needed.
  • 3. Mix the breadcrumbs with 1 cup of the shredded cheese and add to the seafood mixture. Fold in the crabmeat gently to keep some of the lumps intact.
  • 4. Stuff the par boiled peppers with the mixture and place in a shallow baking dish. Top with the remaining cheese.
  • 5. Put about a cup of water in the bottom of the baking dish (enough to cover the bottom of the dish) and bake at 350 degrees for 30-35 minutes.

CLAMATO® SEAFOOD STUFFED PEPPERS



Clamato® Seafood Stuffed Peppers image

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

Provided by Clamato

Categories     Trusted Brands: Recipes and Tips     Clamato®

Time 50m

Yield 8

Number Of Ingredients 14

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
1 cup Clamato® Tomato Cocktail
1 tablespoon ReaLemon® 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

Steps:

  • 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®, lemon juice, seafood seasoning, basil 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. Remove foil and top with Cheddar; bake 5 more minutes or until the cheese is melted.

Nutrition Facts : Calories 411 calories, Carbohydrate 16.3 g, Cholesterol 154.8 mg, Fat 24.1 g, Fiber 1.1 g, Protein 31.4 g, SaturatedFat 12.3 g, Sodium 766.2 mg, Sugar 1.1 g

STUFFED GREEN BELL PEPPERS WITH CLAMATO



Stuffed Green Bell Peppers With Clamato image

What a tasty way to get your vitamins B & C and antioxidants! I love the fact that you don't have to precook the rice. This can be prepared ahead and just popped in the oven on a busy night. Found in a circular from Publix grocery store.

Provided by Kats Mom

Categories     Onions

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

6 bell peppers (red, green or yellow)
1 lb ground chuck (leaner is better)
1/2 cup uncooked rice
1 medium onion, chopped
1 teaspoon oregano
2 1/2 cups vegetable juice (V8) or 2 1/2 cups tomato juice
1/2 teaspoon salt, adjust to taste (optional)
1/4 teaspoon pepper, adjust to taste
1/2 cup ketchup

Steps:

  • Preheat oven to 350 degrees.
  • Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
  • In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
  • Fill each pepper with the meat mixture, dividing evenly.
  • Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
  • Cover with foil and bake for 1 1/2 hours.

Nutrition Facts : Calories 278.3, Fat 7, SaturatedFat 2.5, Cholesterol 49.1, Sodium 649.8, Carbohydrate 36.4, Fiber 3, Sugar 11.5, Protein 17.8

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