Rush Hour Gourmet

This Asian-inspired dish is a great mix of textures and flavors.

Makes 6 servings

2 large bell peppers (any color)

2 tablespoons vegetable oil

Salt

Fresh black pepper

4 or 5 scallions, white and light-green parts, finely chopped

4 ounces shiitake mushrooms (stemmed), cut into 1/4-inch dice

2 1/2 ounces peeled jicama, cut into 1/4-inch cubes

6 ounces peeled and deveined raw shrimp,    coarsely chopped

2 teaspoons toasted sesame oil

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil.

2. Place one of the peppers on a cutting board, stem end down. Cut off the sides of the pepper in three pieces, like cheeks, slicing vertically. Cut away any white membrane. Repeat with other pepper, to create a total of 6 pepper planks suitable for filling.

3. In a shallow dish, toss the planks with one tablespoon vegetable oil and a light sprinkling of salt and pepper. Arrange skin side down on the baking sheet. Bake for 15 minutes.

4. Meanwhile, heat the remaining tablespoon of oil in a medium nonstick skillet over medium-high heat. Add the scallions; cook for 1 minute, stirring. Add the mushrooms and season with salt to taste. Cook for 6 minutes, stirring, until the mushrooms are cooked through. Transfer the mixture to a plate and cool for 15 minutes.

5. When the peppers are done, flip them over to drain, then invert so the skin side is facing down. Keep the oven set at 350 degrees.

6. Combine the cooled scallion-mushroom mixture with the jicama and chopped shrimp in a medium bowl until evenly incorporated. Divide among the pepper planks, filling each one. Brush the toasted sesame oil lightly over the shrimp mixture in each piece. Bake for about 15 minutes until the shrimp mixture is cooked through. Serve warm or at room temperature.

Per serving: 110 calories, 7 g protein, 6 g carbohydrates, 7 g fat, 1 g saturated fat, 45 mg cholesterol, 95 mg sodium, 2 g dietary fiber, 3 g sugar