Rice Bowl with Veggie Flowers and Hoisin

Taking the time to cut out fun shapes from your bell peppers just might entice your kids to eat more vegetables. If you don't have the time, then simply cut the vegetables into squares or bite-size sticks.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

2 small bell peppers (different colors if possible)

1/4 cup frozen peas, thawed

4 cups cooked brown rice

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

Kosher salt and freshly ground black pepper

4 teaspoons hoisin sauce

1/2 cup sesame snack sticks

Directions

Special equipment:
Decorative cookie cutters

Slice the sides of the peppers off in 4 pieces. Place the pepper pieces skin-side up and press down to flatten slightly. Use your favorite small cookie cutters to cut out as many shapes as possible. (Use the bottom of a measuring cup to help push the cutters through the pepper).

Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.

Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl. Evenly divide the rice among 4 lunch containers with lids. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce. Pack 2 tablespoons sesame snack sticks separately with each serving.

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