| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Bell peppers; cored |
|
|
(4 to 6) |
| 1 |
md |
Onion, chopped |
| 1/2 |
c |
Chopped bell pepper |
| 1 |
tb |
Margarine |
| 1 |
lb |
Sm. shrimp; peeled & deveined |
| 2 |
sl |
Bacon; (2 to 3) |
| 1/2 |
c |
Chopped celery |
| 2 |
sl |
Toasted bread |
| 1 |
|
Lg. can tomatoes; pulp only |
|
|
Cooked rice |
INSTRUCTIONS
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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