Sweet Chili Pork Bowls with Peanuts and Bell Pepper

Skip the takeout menu and whip up these irresistible sweet chili pork bowls in just 30 minutes. Tender ground pork, sautéed bell pepper and onion are coated in a luscious sweet chili sauce, then served over a bed of fluffy jasmine rice. The crowning touch? Sugared peanuts that add a delightful crunch in every bite.

This dish is a symphony of flavors and textures-sweet, savory and just a hint of heat. It’s a quick, satisfying dinner that the whole family will love. Plus, it’s easy to customize with your favorite veggies or extra lime.

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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 bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Mince cilantro.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, heat a large nonstick pan over medium-high heat. Add peanuts, 1 tsp sugar and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
5. Add another drizzle of oil to the same pan over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook without stirring until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes more. Stir in cooked veggies, then add sweet soy glaze, chili sauce and 1 TBSP butter. Cook, stirring, until mixture is thoroughly coated, 1-2 minutes.
6. Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide between bowls and top with pork mixture. Top 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. Adjust cooking time as needed.

Can I make this dish ahead of time?

The pork mixture and rice can be prepared separately and stored in the fridge for up to 3 days. Reheat and assemble when ready to serve.

What can I substitute for peanuts?

Try chopped cashews or almonds for a similar crunch. For a nut-free version, use toasted sesame seeds or crispy fried onions.