This is a really nice and delicious change from the traditional stuffed pepper. Presents beautifully and is a fun surprise to those expecting a traditional stuffed pepper. Added bonus, MUCH lower in fat than traditional stuffed peppers.
Cook your white rice while preparing your other ingredients (you will need a good 2 cups cooked). I use a good quality rice.
Cut tops from peppers and remove the seeds and set aside. Dice (fine) the remainder of the pepper tops and set this aside. Dice your onion finely (do not liquefy) and set aside. Cut your shrimp into nice pieces (not too tiny, not too big, about the size of your pinky fingernail) and set aside.
Simmer peppers in boiling water for 5 minutes (I don’t do this, I put them in without precooking and like them better that way, if you do it this way, ignore the 2 cups of boiling water).
In a large bowl combine the shrimp, onion, Worcestershire sauce, rice, remaining diced pepper tops, and tomato puree. Salt, pepper, and garlic to taste.
Fill the peppers and top them with the buttered crumbs.
Place in a casserole dish with 1/2 cup of water. (You want your peppers to stand up so you don't lose your buttered bread crumbs.)
Bake in your preheated oven for 30-40 minutes. Cooking time will vary depending upon the size of your peppers so you may need some extra time if extremely large, or a few minutes less for smaller.
Note: A deep muffin pan is a good way for baking whole peppers (if you have one), and makes a nice way to serve, although I haven’t tried this method. If you cut peppers in half rather than stuffing whole, you will need more buttered bread crumbs. I have always found that the mixture makes more than 4 peppers. I have used HUGE peppers and gotten 5 from that - Normal large you could yield approximately 6.