Shrimp-Stuffed Bell Peppers

6 large bell peppers
2 onions, minced
3 cloves garlic, minced
4 tablespoons vegetable oil
1/2 pound shrimp, shelled and cleaned
1 teaspoon minced celery
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 large pinch of thyme
8 to 10 slices toast
1 egg
Bread crumbs
Butter

Split peppers; clean and trim. Boil 3 minutes. Remove from water and cool. Chop and set aside trimmings. Put onions and garlic in cooking oil and cook until brown. Add trimmings.

Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes.

Moisten the toast. Mix in well with onion and shrimp mixture; stir in egg. Cook an additional 5 minutes.