Instructions: Core and parboil bell peppers in salted water for 5 minutes; drain on paper towel and stand in baking dish. Cut bacon into small pieces; cook slowly until almost done. Add chopped onion, celery and bell pepper; saute until soft. Add margarine. Crumble toasted bread into saute mixture, add crushed tomato pulp; stir. Add small amount of water, if needed. Stir in peeled shrimp and season to taste; simmer for 5 minutes. Spoon into parboiled peppers and bake 35 minutes at 325 degrees. Serve over rice.

Quantity may be adjusted by adding more toast, tomatoes and shrimp.

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