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Red (or) Green peppers - 4
Butter (or)  Margarine - 2 tbsp
Onion - 1 (peeled and chopped)
Cooked rice - 1 cup
Shrimp - 1 small can
Lemon juice
Broth (or) Consomme - 1 cup


  • Preheat oven to 350 F.
  • Cut slice from stem end of each pepper; remove all seeds and pith.
  • Heat butter in saute pan. Add onion; saute until soft. Add rice and shrimp; season carefully. Add lemon juice.
  • Fill peppers with mixture. Arrange in buttered casserole; add broth. Cover; cook about 30 minutes, or until tender.
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