Blazing Shrimp Peppers

3 large green bell peppers

2-1/2 cups cooked rice

1-1/2 cups (8 oz) peeled shrimp

2 eggs, slightly beaten

1/2 cup each finely chopped onions and celery

1/4 cup chopped jalapeno peppers

2-1/2 tbs melted butter or margarine

1 tbs lemon juice

1/2 tsp salt

Dash of Tony Chacherie's Seasoning

1/2 cup of bread crumbs

Cut the peppers in half lengthwise, remove seeds and membranes. Cook in boiling salted water 2 to 3 minutes. Drain. Combine rice, shrimp, egg, onions, celery, jalapeno peppers, 2 tbs butter, lemon juice, salt, and pepper. Fill pepper halves with rice mixtures. Combine bread crumbs and pepper seasoning with remaining butter. Sprinkle over peppers, Sake at 350F for 30 minutes or until heated through.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana