Seafood Stuffed Bell Peppers

Directions

1. Grind or possibly chop fine the 2 medium onions, 1/2 stalk celery and 2 small bell peppers. Cook down in 1/2 lb. butter. Boil 1/2 lb. shrimp with bay leaves, salt, black and red pepper and lemon wedges. Peel, devein and chop fine. Cook 1 c. rice (makes 3 c. cooked).
2. Mix the flour, tomato sauce and red & black pepper together. Combine vegetables, shrimp and tomato sauce mixtures. Cook 5-10 min on medium heat. Remove from heat. Add in lobster, crabmeat and cooked rice. Cut tops from 6-8 large bell peppers and remove seeds.
3. Parboil about 5 min in a little water. Stuff parboiled peppers, place in casserole and top with bread crumbs. Bake 30 min at 350 degrees. Serves about 6.