4 lg. bell peppers
1 lb. shrimp, peeled
1/2 to 1 c. minced onion
3 slices stale bread soaked in water
2 tbsp. Wesson oil
2 tbsp. flour
Salt, cayenne, and Worcestershire sauce to taste

Wash, halve and core peppers. Saute shrimp until pink in butter. Make a small roux with the oil and flour. Add onions to roux and cook until onions are tender. Add shrimp and bread; then add seasonings to taste. It takes a good bit of seasoning because of the bread. Mix thoroughly; stuff the dressing into the pepper halves and top with bread crumbs. Place in baking dish with 1/2 inch of hot water surrounding the peppers. Bake at 375 degrees for 45 minutes to an hour.