From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.


  • 1 egg beaten
  • 2 pounds fresh shrimp (peeled and chopped)
  • Salt and pepper to taste
  • 1/4 cup oil
  • 6 bell peppers, finely chopped
  • 1/2 large onion, finely chopped
  • 1/2 to 3/4 cup finely chopped celery
  • 1 cup homemade bread crumbs
  • 8 to 10 bell pepper halves
  • Buttered, seasoned Italian bread crumbs


Add egg to chopped shrimp.  Salt and pepper well and mix thoroughly.  Saute shrimp mixture in oil until cooked.  Add more oil and chopped peppers, onions and celery.  Cook until soft and mushy.  Add plain bread crumbs and season, if necessary.  Scald bell pepper halves and stuff with the shrimp mixture.  Top with seasoned bread crumbs.  Cook in greased pan in a 350 degree oven about 45 minutes.

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