Prepare the bell peppers: Cut the tops off the bell peppers and core the center out. Fill a large dutch oven pot with water, adding peppers into the pot, and then bring to a boil for 10 minutes. Remove the peppers (tongs work real good for this) and set aside. I chop the pepper tops and add to the sautéed items.
Prepare the stuffing: Melt the butter in a medium saucepan. Add the onion, celery and tomato paste. Cook until the onions are wilted; add the shrimp and cook for 6 minutes. Add the rice, lobster or crabmeat and season to taste. Mix well and fill the peppers with the stuffing. Cover with breadcrumbs and either spray Pam or baste the breadcrumbs with butter. Bake in a 350 degree oven for 15 minutes.
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