4 lg. green peppers
2 c. cooked shrimp, cut
1/2 c. minced onion
2 tbsp. butter
1 tsp. Worcestershire
Salt and pepper
1 1/2 c. cooked rice
1 c. tomato puree
2/3 c. buttered crumbs

Cut tops from peppers and remove seeds. Serve whole or cut in half lengthwise. Simmer in 2 cups of boiling water for 5 minutes and drain. Combine remaining ingredients, except buttered crumbs and fill peppers. Top with crumbs and bake in a casserole with 1/2 cup water 25 to 30 minutes at 375 degrees.