Shrimp−Stuffed Bell Peppers
6 large bell peppers
2 onions, minced
3 cloves garlic, minced
4 tablespoons vegetable oil
1/2 pound shrimp, shelled and cleaned
1 teaspoon minced celery
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 large pinch of thyme
8 to 10 slices toast
1 egg
Bread crumbs
Butter
Split peppers; clean and trim. Slice a level strip of the back of Bell Pepper...so pepper will lay flat on a baking pan. Save all trimmed portions of the pepper( excludes seeds and stem). Boil pepper halves 3 minutes. Remove from water and cool. Chop and set aside
trimmings. Put onions and garlic in cooking oil and cook until brown. Add trimmings.
Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes.
Moisten the toast ( this is where the butter comes in). Mix bread in well with onion and shrimp mixture; stir in egg. Cook an additional 5
minutes.
Stuff pepper halves with pan mixture and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter.
Bake for 20 minutes at 400 degrees F.
B-man
