Sweet Chili Grilling Cheese Stir-Fry
with Bell Peppers, Scallion-Lime Rice & Toasted Peanuts
In this vegetarian bowl, cubes of grilling cheese—golden on the outside, melty on the inside—are tossed with tender-crisp sautéed bell peppers and onion in a glossy sweet chili soy sauce. Crunchy peanuts create perfect texture contrast, while zesty scallion-lime rice soaks up every drop of sauce. This is weeknight dining that’s both lightning fast and restaurant worthy!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Green Bell Pepper
1 ounce
Sweet Thai Chili Sauce
1 unit
Onion
6 ounce
Grilling Cheese
(Contains: Milk)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Lime
2 unit
Scallions
¾ cup
White Rice
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Core, deseed, and thinly slice bell peppers into strips. Halve, peel, and thinly slice onion. Dice grilling cheese into ½-inch pieces. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens.
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Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 1-2 minutes.
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Turn off heat; transfer to a cutting board. Wipe out pan.
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Once peanuts are cool enough to handle, roughly chop.
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Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add bell peppers and onion. Cook, stirring occasionally, until browned and tender, 6-8 minutes. Season with salt and pepper.
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Turn off heat; transfer to a medium bowl. Wipe out pan.
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Meanwhile, in a small bowl, combine chili sauce, sweet soy glaze, ¼ cup water, and ½ tsp sugar (½ cup water and 1 tsp sugar for 4 servings).
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Heat a drizzle of oil in pan used for veggies over medium-high heat. Add grilling cheese and cook, turning occasionally, until browned, 1-2 minutes. TIP: Don’t worry if cheese begins to stick; use a spatula to scrape cheese from bottom of pan and separate cubes.
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Stir in veggies, sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until cheese and veggies are thoroughly coated, 1-2 minutes.
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Turn off heat; stir in a squeeze of lime juice (big squeeze for 4) to taste.
- Fluff rice with a fork. Stir in scallion whites, lime zest, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
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Divide rice between bowls and top with stir-fry. Sprinkle with peanuts and scallion greens. Serve with any remaining lime wedges on the side.
