Bell Pepper Rice Toppings
Soft, easy-to-hold, and perfect for teething babies. This simple dish combines tender rice cakes with a sweet bell pepper topping, offering a gentle texture and helping babies explore new flavors while practicing their pincer grasp.
- Suitable from
- Finger foods (BLW)
- Total time
- 30min
- Makes
- 3servings
- Iron
- 0.2mg
Medium to prepare
10 min prep
adjustable below
per serving
Common allergens
None
Ingredients
- Rice1/2 cup
- Red bell pepper1 piece
- Green summer squash (zucchini)1 piece
- Olive oil1 tbsp
- Water1/4 cup
Steps
Cook the Rice: Add 1/2 cup of rice and 1 cup of water to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let it cool slightly.
Prepare the Bell Pepper Topping: Dice the red bell pepper and grate the zucchini. Heat 1 tablespoon of olive oil in a pan, add the vegetables, and sauté for 5 minutes. Add 1/4 cup of water and cook for another 5 minutes until tender; set aside.
Form the Rice Bites: Preheat the oven to 350°F (175°C). Shape cooled rice into small bites and place them on a baking sheet. Bake for 10 minutes until slightly firm.
Assemble and Serve: Let rice bites cool slightly, then top each with the bell pepper and zucchini mixture. Serve warm but safe for babies to eat.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 33kcal
- Protein
- 0.6g
- Fat
- 1.7g
- Carbs
- 4.0g
- Carbs48%
- Protein7%
- Fat45%
Good source of Vitamin C
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 3 servings per recipe
Amount per serving
Calories
33
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.