4 large or 6 small green peppers
½ cup finely chopped onion
¼ cup chopped celery
2 garlic cloves, minced
¼ cup butter or margarine, melted
1 cup chopped fresh mushrooms
1 pound fresh shrimp, peeled, deveined and chopped
1-1/2 cups cooked rice
Salt and pepper to taste
4 to 6 cooked whole shrimp (optional)
Lemon wedges (optional)
Cut off tops of green peppers; remove seeds. Cook peppers in boiling
water for 5 minutes; drain and set aside.
Sauté onion, celery and garlic in butter in a heavy saucepan until crisp-
tender. Add mushrooms and continue cooking until all vegetables are
tender. Stir in chopped shrimp and cook 5 minutes or until done. Add
rice, salt and pepper to shrimp mixture, mixing well.
Stuff peppers with rice mixture. Place peppers in an 8-inch square baking
dish and pour ½ cup water into dish. Bake, uncovered, at 350 degrees
for 15 minutes. Garnish with cooked shrimp and lemon wedges, if desired.