Sweet Chili Pork Bowls with Bell Pepper and Peanuts

Forget takeout-the path to sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, bell pepper and onion are coated in a sumptuous sweet chili sauce and peanuts are transformed into the perfect crunchy topping.

Everything comes together over a bed of fluffy jasmine rice. The result? A symphony of flavors and textures so delicious, you might just lick the plate.

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Ingredients

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the jasmine rice according to package directions; set aside.
2. While the rice cooks, dice the onion and bell pepper into small pieces. Zest and juice the lime. Roughly chop the cilantro and peanuts.
3. Heat a large skillet over medium-high heat. Add the ground pork and cook, breaking it apart, until browned, about 5 minutes. Season with salt and pepper.
4. Add the diced onion and bell pepper to the skillet. Cook until softened, about 3 minutes.
5. Stir in the sweet Thai chili sauce and sweet soy glaze. Cook for 1 minute until everything is well coated and heated through.
6. Remove from heat. Stir in half the cilantro and a squeeze of lime juice.
7. Divide the rice among bowls. Top with the pork mixture. Garnish with remaining cilantro, chopped peanuts and lime zest. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any white or brown rice works. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Is this recipe gluten-free?

The sweet soy glaze contains wheat, so it is not gluten-free. Use tamari or coconut aminos as a substitute.