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Bell Peppers Stuffed with Shrimp


      6 small green bell peppers
      2 cups cooked shrimp, peeled
      1 cup bread crumbs
      2 whole eggs, beaten
      1/2 cup milk
      1 teaspoon salt
      3 tablespoons butter
      3 tablespoons celery, chopped
      1 tablespoon green bell peppers, chopped
      1/4 teaspoon black pepper
      1 tablespoon Worcestershire sauce


    Cut off tops of bell peppers and reserve. Remove seeds. Sauté chopped celery and bell  pepper in butter for three minutes. Meanwhile, coarsely chop shrimp and combine with eggs,  bread crumbs, milk, salt, pepper, and Worcestershire sauce. Add sautéed ingredients.  Stuff into bell peppers, replacing tops. Place in a deep casserole dish. Cover the dish  and bake in a 350 degree F. oven for 50 minutes or until peppers are tender.

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