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Rice and Shrimp Casserole

3 cups cooked rice
1 lb. Shrimp, cleaned
1 (15 oz.) can of whole tomatoes
1 green pepper, cut in strips
2 tsp. salt
1/4 tsp. garlic powder

Combine all ingedients, blend well. Place in buttered 1 1/2 quart casserole. Bake at 350 F for 30 to 35 minutes or until peppers are tender.

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