Best Clamato Seafood Stuffed Peppers Recipes

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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

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

SEAFOOD STUFFED BELL PEPPERS RECIPE - (3.8/5)



Seafood Stuffed Bell Peppers Recipe - (3.8/5) image

Provided by á-47820

Number Of Ingredients 15

6 medium bell peppers
1/2 stick butter
1/2 pound lump crab meat
1/2 pound small shrimp, peeled and deveined
1/2 pound crawfish tails
2 cloves garlic, minced
1/2 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1 tablespoon Cajun seasoning
couple good shakes of hot sauce
salt to your taste
1 1/2 cups Italian bread crumbs
1 cup shredded cheddar cheese

Steps:

  • Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat

CRAB-AND-CHEESE-STUFFED MINI PEPPERS



Crab-and-Cheese-Stuffed Mini Peppers image

Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

12 to 14 sweet mini peppers
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 ounces flavored cream cheese (such as scallion, chive and onion or garlic and herb), at room temperature
8 ounces fresh lump or jumbo lump crabmeat, picked over for shells and cartilage

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
  • Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
  • Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
  • Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
  • Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

SEAFOOD STUFFED GREEN BELL PEPPERS



Seafood Stuffed Green Bell Peppers image

My family really likes these-it's a new twist on stuffed bell peppers. This one contains, shrimp and crab meat.

Provided by southern chef in lo

Categories     Crab

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 medium green peppers
1/2 lb shrimp, peeled and deveined
1 (6 ounce) package frozen crabmeat or 1 (6 ounce) package fresh crabmeat, thawed and drained
1 1/2 cups cooked rice
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped pimiento
1/4 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup breadcrumbs
6 tablespoons butter

Steps:

  • Cut tops off each pepper; remove the seeds and membrane. Cook in boiling salted water for 5 minutes; drain well and set aside.
  • Combine shrimp, crabmeat, rice, celery, onion, and pimiento.
  • Combine mayonnaise, curry powder, salt, and pepper; stir in to crabmeat mixture and mix well.
  • Stuff peppers with the seafood mixture; sprinkle each with the bread crumbs and top each with a pat of butter.
  • Place in baking dish add hot water to the depth of 1/2 inch. Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 333.2, Fat 16.6, SaturatedFat 8.2, Cholesterol 112.8, Sodium 601, Carbohydrate 30, Fiber 3.1, Sugar 4.8, Protein 16.6

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