Rice Bowl with Veggie Flowers and Hoisin

• 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

1. Special equipment: decorative cookie cutters
2. Slice the sides of the peppers off in 4 pieces.
3. Place the pepper pieces skin-side up and press down to flatten slightly.
4. Use your favorite small cookie cutters to cut out as many shapes as possible.
5. (Use the bottom of a measuring cup to help push the cutters through the pepper).
6. Place the peas in a strainer and rinse briefly under warm water just to remove their chill.
7. Blot dry.
8. Toss the rice, vinegar, oil, 1/2 teaspoon salt and few grinds of pepper together in a large bowl.
9. Evenly divide the rice among 4 lunch containers with lids.
10. Top each with some of the pepper shapes, some of the peas and 1 teaspoon hoisin sauce.
11. Pack 2 tablespoons sesame snack sticks separately with each serving.

bell peppers, frozen peas, brown rice, rice wine vinegar, sesame oil, kosher salt, hoisin sauce, sesame snack sticks

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rice-bowl-with-veggie-flowers-and-hoisin.html (may not work)