|Uncooked rice||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Green pepper||2 Medium, cored, seeded|
|Canned shrimp||4 1⁄2 Ounce, drained, rinsed|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1 Tablespoon|
|Hot sauce||2 Drop|
|Cracker crumbs||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
Combine rice, water, and salt in a saucepan, bring to a boil.
Cover, reduce heat, and simmer 17 to 20 minutes or until done.
Remove from heat, set aside.
Cook green peppers in boiling salted water 5 minutes, drain.
Set aside 2 shrimp.
Combine rice, remaining shrimp, mayonnaise, onion, and hot sauce, mix well.
Spoon into peppers, place in an 8 1/2- x 4 1/2- x 3-inch loafpan.
Combine cracker crumbs and butter, mix well.
Sprinkle on peppers, bake, uncovered, at 350Â° for 30 minutes.
Garnish with reserved shrimp.