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
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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