Stuffed Bell Peppers - cooking recipe

Ingredients

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

Preparation

Brown ground round; set aside (don't drain).
Over medium heat, cook celery, 1 cup pepper and onion in cooking oil (enough to cover bottom of pan) until soft.
Add to ground round.
Cook over medium heat.
Add chicken broth and 1 cup bread crumbs; season to taste with red and black pepper and seasoning salt.
Let cook about 1/2 hour.
Add shrimp.
Let cook about 1/2 hour.
Boil or steam rice; drain.
Add to meat and vegetable mixture; stir. Core and deseed peppers.
Boil until soft.
Do not overcook. Stuff peppers full of mixture; top with cheese and rest of bread crumbs.
Cover with foil.
Bake at 375\u00b0 for 1 hour.
Uncover at end to lightly brown.