Sweet Chili Pork Bowls with Peanuts and Bell Pepper

Forget takeout-this sweet chili pork bowl is your ticket to a quick, flavor-packed dinner. Tender ground pork, crisp bell pepper and onion are tossed in a luscious sweet chili sauce, then piled high over fluffy jasmine rice. A crunchy peanut topping and a squeeze of fresh lime take it over the top.

Ready in just 30 minutes, this dish delivers a symphony of textures and tastes: savory, sweet, tangy and nutty all at once. It’s the perfect weeknight meal that feels like a treat.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, core and thinly slice the bell pepper into strips. Halve, peel and thinly slice the onion. Mince the cilantro. Zest and quarter the lime.
2. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Heat a large nonstick pan over medium-high heat. Add the peanuts, 1 teaspoon sugar and 2 tablespoons water. Cook, stirring often, until the water has evaporated and the peanuts are coated and lightly toasted, 3-5 minutes. Transfer to a small bowl. Wipe out the pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add the bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer the vegetables to a plate.
5. Add another drizzle of oil to the pan over medium-high heat. Add the ground pork; season with salt and pepper. Press into an even layer with a spatula. Cook without stirring until browned on the bottom, 3-4 minutes. Break the meat into pieces and continue cooking until cooked through, 2-4 minutes more. Stir in the cooked vegetables, then add the sweet soy glaze, chili sauce and 1 tablespoon butter. Cook, stirring, until everything is well coated, 1-2 minutes.
6. Fluff the rice with a fork and stir in 1 tablespoon butter and lime zest to taste. Season with salt. Divide the rice between bowls and top with the pork mixture. Sprinkle with peanuts and cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef work well in this recipe. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a quick substitute.

How do I store leftovers?

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