This Asian-inspired dish is a great mix of textures and flavors.
Pepper Planks Stuffed With Shrimp, Jicama and Shiitakes
Makes 6 servings
2 large bell peppers (any color)
2 tablespoons vegetable oil
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.