4-6 med. bell peppers, cored
1 med. onion, chopped
1/2 c. chopped bell pepper
1 tbsp. butter
1 lb. sm. shrimp, peeled & deveined
2-3 slices bacon
1/2 c. chopped celery
2 slices toasted bread
1 lg. can tomatoes, pulp only
Cooked rice

Core and parboil bell peppers in salted water for 5 minutes; drain on paper towel and stand in baking dish. Cut bacon into small pieces; cook slowly until almost done. Add chopped onion, celery and bell pepper; saute until soft. Add butter. Crumble toasted bread into saute mixture, add crushed tomato pulp; stir. Add small amount of water, if needed. Stir in peeled shrimp and season to taste; simmer for 5 minutes. Spoon into parboiled peppers and bake 35 minutes at 325 degrees. Serve over rice. Quantity may be adjusted by adding more toast, tomatoes and shrimp.