4 servings

Shrimp-Stuffed Bell Peppers


1 lb. shrimp, peeled and deveined
½ cup chopped celery
½ cup chopped onions
1 stick butter
1 cup cooked rice
1 teaspoon tomato paste
8 medium-sized bell peppers
½ cup bread crumbs
Salt, black pepper, and cayenne


Cut off tops of bell peppers. Clean out centers. Put in pot of cold water and bring to a boil. Boil for 10 minutes. Remove immediately, drain, and set aside.

Melt butter in pot. Add onions, celery and tomato paste. Cook until vegetables are wilted. Add shrimp and cook about 6 minutes. Add rice and season to taste. Mix well.

Fill each pepper with stuffing. Cover with bread crumbs, put a pat of butter. Bake at 350 degrees for 15 minutes.