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Sweet Pepper “Sushi” Rounds

Our kid-friendly “sushi” rounds allow little ones to be completely hands-on in creating a tasty and colourful snack. Don’t forget the sauce!

This recipe is part of “The Kids’ Kitchen” series, a collection of approachable recipes that teach children the basics of cooking through the preparation, assembly, and plating of each dish (adults are asked to handle any oven or stovetop instructions).





Yield
4
Prep Time
30 min
Total Time
30 min


Ingredients

“Sushi” Rounds

  • 1 cup (250 mL) cooked white rice
  • 3/8 cups (90 mL) reduced-fat or regular cream cheese, softened*
  • ½ cup (120 mL) finely chopped red bell pepper
  • ½ cup (120 mL) finely chopped green onions
  • ½ cup (120 mL) chopped fresh cilantro
  • ⅛ teaspoon salt
  • 16 petite sweet peppers (about 1 pound total)

Dipping Sauce

  • ¼ cup (60 mL) light or regular soy sauce
  • 2 teaspoons fresh lime juice
  • ½ teaspoon dark sesame oil

Directions

  1. Combine the rice, cream cheese, chopped bell pepper, onions, cilantro, and salt in a medium bowl. Stir until well blended.
  2. Cut the stems off each petite pepper and remove seeds by using a small measuring spoon or knife, being careful to leave the peppers whole.
  3. Fill each pepper with rice mixture using a small spoon or clean hands. Pack firmly. (May want to wipe the outside of each pepper to remove any excess cheese mixture with a paper towel.)
  4. Slice stuffed peppers into ¼ inch thick rounds, discarding ends of peppers, and place on a plate.
  5. Combine the dipping sauce ingredients in a small bowl and whisk until well blended. Serve with pepper rounds. May serve with chopsticks or small forks. Makes about 32 rounds total.

Recipe Notes

Place cream cheese in a small microwave-safe bowl and heat on high setting for 10-15 seconds or until very soft.

For an entrée, arrange 8 oz. (1 cup or 250 mL) cooked peeled shrimp on platter with rounds.

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