Ingredients

• 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® 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

Instructions

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 Monterrey 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.