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

Instructions

1. Special equipment: Decorative cookie cutters
2. 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).
3. Place the peas in a strainer and rinse briefly under warm water just to remove their chill. Blot dry.
4. 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.