1/4 lb. butter
1/2 lb. shrimp, chopped in half
1/2 c. chopped celery
1/2 c. chopped onions
1 c. cooked rice
1 tsp. tomato paste
8 med. bell peppers
1/2 c. bread crumbs
Salt and pepper to taste

Cut off tops and center of bell peppers and put in cold water. Bring to boil and boil for 10 minutes. Drain and set aside.

Stuffing: Melt butter in pot; add onions, celery, and tomato paste. Let cook until onions are wilted. Add shrimp and cook about 6 minutes. Add rice and season to taste. Mix well. Fill each pepper with stuffing. Cover with bread crumbs and put on flat pan. Place in 350 degree oven for 15 minutes.