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Shrimp-Stuffed Peppers

Yield 8 servings


  • 8 large green bell peppers
  • 3 1/2 pounds unpeeled, medium-size fresh shrimp
  • 3/4 cup butter or margarine
  • 1 bunch green onions, diced
  • 1 cup diced onion
  • 3 celery stalks, diced
  • 1 1/2 cups fine, dry breadcrumbs
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Cut tops from bell peppers; remove and discard seeds and membrane. Set aside.

  2. Peel shrimp, and devein, if desired; set aside.

  3. Melt butter in a large skillet over medium heat; add onions and celery, and sauté 2 minutes. Reduce heat to low; add shrimp, and saute 3 minutes or until shrimp turn pink. Remove from heat; stir in breadcrumbs, salt, and pepper. Spoon evenly into peppers, and place in an 11- x 7-inch baking dish. Add hot water to dish to a depth of 1 inch.

  4. Bake at 350° for 35 minutes or until thoroughly heated.