BELL PEPPERS STUFFED with SHRIMP
Joanne Skordos - Haddon Heights

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

Cut off tops of bell peppers and reserve. Remove seeds. Saute 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 sauteed ingredients. Stuff into bell peppers, replacing tops. Place in a deep casserole dish. Cover the dish, and bake in a 350 degree oven for 50 minutes or until peppers are tender.

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