Captain Kirk's Stuffed Bell Peppers

Ingredients:
8 medium sized bell peppers
2 cups fresh, peeled & de-veined medium sized LOUISIANA shrimp
2 cups crab meat
3 cups cooked long grain, par-boiled rice
½ cup diced onion
¼ cup diced celery
¼ cup chopped parsley
3 cloves minced garlic
2 tbs butter
2 tbs olive oil
1 cup heavy cream
1 cup grated parmesan cheese
1 cup Italian bread crumbs
salt and pepper to taste

Directions:
Saute the shrimp, onions, celery, and garlic with the butter and olive oil until the shrimp are cooked and the veggies translucent. Add the cream and simmer for one minute. Take off the heat. Place the mixture in a large bowl with all the remaining ingredients except the bread crumbs. Mix lightly so as to not mince the crab meat. Slice the top off each bell pepper. Scoop out any seeds and membranes being careful not to puncture the pepper. Lightly season the inside off each pepper with salt and pepper. Fill each pepper with the stuffing mixture. Place each pepper in a greased baking dish leaving one inch space between the peppers. Separate bread crumbs into 8 equal portions and top each pepper with crumbs. Put one small pat of butter on top of each pepper. Place dish in a preheated 350 degree oven. Cook (un-covered) for 30 – 40 minutes or until peppers are tender and bread crumbs are lightly browned. Adjust heat accordingly to assure browning. Remove from oven and allow to rest for 10 – 15 minutes. Serve with freshly grated parmesan cheese.