Shrimp-Stuffed Peppers


6 medium bell peppers
1 10-1/2-oz. can cream of mushroom soup
Juice of 1 lemon
2 tbsp. grated onion
2 tbsp. butter
1/2 cup cooked rice
1 lb. cooked, peeled shrimp
1 cup grated cheddar cheese
6 pats of butter


Put enough water in pot to cover bell peppers. Add about 1 teaspoon of salt. Cut tops off bell peppers, scoop out center, and boil for 10 minutes. Remove bell peppers from water. DO NOT LET BELL PEPPERS SIT IN WATER.

Chop bell pepper tops finely. Combine bell pepper tops, soup, lemon juice, onion, and 2 tablespoons of butter in pot. Cook over low heat until butter melts. Add rice and shrimp to sauce. Mix well.

Stuff bell peppers with shrimp mixture and place in a baking dish. Top with cheese and a pat of butter. Add 1/2 inch water to dish. Bake at 350 degrees F for 30 minutes.