Shrimp-Stuffed Bell Peppers
6 large bell peppers
2 onions, minced
3 cloves garlic, minced
4 tablespoons vegetable oil
1/2 pound shrimp, shelled and cleaned
1 teaspoon minced celery
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 large pinch of thyme
8 to 10 slices toast
Split peppers; clean and trim. Boil for 3 minutes.
Remove peppers from water and cool. Chop and set aside trimmings.
Put onions and garlic in cooking oil and cook until brown.
Cut shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes.
Moisten the toast. Mix in well with onion and shrimp mixture; stir in egg. Cook for an additional 5 minutes.
Stuff pepper halves and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter.
Bake for 20 minutes at 400 degrees F.