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Preheat oven to 375°F. Prepare rice mix according to package directions. Meanwhile, melt butter (or margarine) in a 4-quart Dutch oven. Add red peppers, celery and onions; sauté for about 5 minutes or until just tender.
In a very large bowl, combine the cooked rice, cooked vegetable mixture, condensed soup, Swiss cheese, 1 cup Cheddar and black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
Bake, covered, for about 35 minutes or until heated through, rotating baking dishes halfway through. Remove from oven; sprinkle with the remaining 1 cup Cheddar. Let stand 10 minutes before serving. If desired, garnish with lemon slices.