12 to 14 sweet banana peppers
1 med. yellow onion
1/2 bell pepper, finely chopped
1/8 tsp. Old Bay Seafood Seasoning
Lg. tbsp. mayonnaise
1 1/2 c. French bread crumbs moistened with 2 tbsp. milk
1 c. chopped shrimp
1/2 tsp. salt
1/4 tsp. parsley flakes
2 tbsp. butter
2 ribs celery
1 clove garlic
1/2 tsp. chicken bouillon

Melt butter, add bouillon cube or dry mix. Saute all vegetables (finely chopped) until soft. Add seasonings and bread crumbs and shrimp. Mix well. Add mayonnaise and mix well. Split peppers down one side.

Clean out seeds and membrane. Stuff with mixture. Dot with one tablespoon Pace Picante Sauce or tomato sauce. Sprinkle with Canadian Italian seasoned bread crumbs.

Place in buttered baking dish. Bake at 325 degrees for 1 hour. Just before done, place strips of grated Monterey Jack cheese on top of each pepper and cook until cheese is bubbly.