1 lb. ground chuck
2 slices smoked picnic ham (approximately 1 lb.)
1 lb. fresh shrimp, cleaned and deveined
1/4 c. oil (if needed)
5 lg. bell peppers
1 lg. onion
3 cloves garlic
1/2 bunch parsley
1 stalk celery
1/2 tsp. thyme leaves
4 thick slices stale French bread
Paprika
Salt and pepper
Bread crumbs

Cut in half 4 bell peppers; place in strainer over hot water to steam until tender. Set aside. Season chuck with salt and pepper to taste. In heavy skillet, fry ground chuck. Grind or chop fine ham and shrimp, add to chuck; fry a few minutes. Grind or chop remaining bell pepper with other vegetable seasonings. Add to meats and fry until tender.

Sprinkle with paprika and stir well. Soak bread in water; squeeze lightly and add to meats. Add 1/4 cup oil if needed. Fry a few minutes and mix well with meats. Mixture should not be too tight nor too soft. Fill 8 pepper halves; sprinkle with bread crumbs. Place in a shallow casserole dish with a little water to prevent sticking. Bake at 350 degrees until brown. Serves 8.