Stuffed Bell Peppers

• 5 lb. ground round
• 12 to 17 large bell peppers (1 c. chopped and set aside)
• 1 large onion
• 2 c. chopped celery
• 1 c. chicken broth
• 1 1/2 to 2 c. Italian bread crumbs
• 2 or 3 lb. raw peeled shrimp, chopped medium
• 2 c. rice of choice
• 1 c. Parmesan or Romano cheese

1. Brown ground round; set aside (don't drain).
2. Over medium heat, cook celery, 1 cup pepper and onion in cooking oil (enough to cover bottom of pan) until soft.
3. Add to ground round.
4. Cook over medium heat.
5. Add chicken broth and 1 cup bread crumbs; season to taste with red and black pepper and seasoning salt.
6. Let cook about 1/2 hour.
7. Add shrimp.
8. Let cook about 1/2 hour.
9. Boil or steam rice; drain.
10. Add to meat and vegetable mixture; stir. Core and deseed peppers.
11. Boil until soft.
12. Do not overcook. Stuff peppers full of mixture; top with cheese and rest of bread crumbs.
13. Cover with foil.
14. Bake at 375u0b0 for 1 hour.
15. Uncover at end to lightly brown.

ground round, bell peppers, onion, celery, chicken broth, italian bread crumbs, peeled shrimp, rice of choice, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428187 (may not work)