Shrimp stuffed bell peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Bell peppers; cored |
| (4 to 6) | ||
| 1 | medium | Onion, chopped |
| ½ | cup | Chopped bell pepper |
| 1 | tablespoon | Margarine |
| 1 | pounds | Sm. shrimp; peeled & deveined |
| 2 | slices | Bacon; (2 to 3) |
| ½ | cup | Chopped celery |
| 2 | slices | Toasted bread |
| 1 | Lg. can tomatoes; pulp only | |
| Cooked rice | ||
Directions
Core and parboil bell peppers in salted water for 5 minutes; drain on paper towel and stand in baking dish. Cut bacon into small pieces; cook slowly until almost done. Add chopped onion, celery and bell pepper; saute until soft. Add margarine. Crumble toasted bread into saute mixture, add crushed tomato pulp; stir. Add small amount of water, if needed. Stir in peeled shrimp and season to taste; simmer for 5 minutes. Spoon into parboiled peppers and bake 35 minutes at 325 degrees. Serve over rice.
Quantity may be adjusted by adding more toast, tomatoes and shrimp.
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