1 c. milk
4 slices bread, toasted
1/2 c. oil
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. bell pepper, chopped
1 1/2 lb. shrimp
3 eggs, beaten
1 c. bread crumbs
Bell peppers, whole
Salt and pepper to taste

Soak bread in milk. Set aside. Saute chopped vegetables in oil until clear. Add shrimp and cook until shrimp is done. Remove from heat. Add the milk-soaked bread and eggs; mix well. Mix in 1/2 cup of bread crumbs. Season with salt and pepper to taste. Prepare bell peppers by cutting off the tops and cleaning out the seeds. Stuff the peppers with the dressing mixture and sprinkle remaining bread crumbs on top. Place in buttered baking dish in upright position and bake for 30 minutes at 350 degrees.