Sweet Chili Grilling Cheese Stir-Fry

🥘 Ingredients

• bell peppers (thinly sliced)
  4
• black pepper
• butter
  1 tbsp
• cooking oil
  1 tbsp
• grilling cheese
  13 oz
• limes (zested and quartered)
  2
• onion (thinly sliced)
  2
• peanuts
  1 oz
• salt
• scallions
  4
• sugar
  1 tsp
• sweet chili sauce
  2 oz
• sweet soy glaze
  1/2 c
• water
  1.5 c
• white rice
  1.5 c

🍳 Cookware

• small pot
• large pan
• lime

1. 

   1

   In a small pot , combine white rice , with water (use 2.25 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 minutes . Keep covered until ready to serve.

   white rice: 1.5 c, water: 1.25 c, salt
2. 

   2

   While rice cooks, wash and dry all produce. Core, deseed, and thinly slice bell peppers into strips. Halve, peel, and thinly slice onion . Dice the grilling cheese into ½-inch pieces. Zest and quarter limes . Thinly slice scallions , separating whites from greens.

   bell peppers: 4 (thinly sliced), onion: 2 (thinly sliced), grilling cheese: 12 oz, limes: 2 (zested and quartered), scallions: 4
3. 

   3

   Heat a large nonstick pan, preferably large pan , over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, ⏱️ 2 minutes . Turn off heat; transfer to a cutting board. Wipe out the pan. Once peanuts are cool enough to handle, roughly chop.

   peanuts: 1 oz
4. 

   4

   In the same pan over medium-high, heat a large drizzle of cooking oil . Add bell peppers and onion . Cook, stirring occasionally, until browned and tender, ⏱️ 8 minutes . Season with salt and black pepper . Turn off heat and transfer to a medium bowl. Wipe out pan.

   cooking oil: 1 tbsp, bell peppers, onion, salt, black pepper
5. 

   5

   Meanwhile, in a small bowl, stir together sweet chili sauce , sweet soy glaze , water and sugar .

   sweet chili sauce: 2 oz, sweet soy glaze: 1/2 c, water: 4 tbsp, sugar: 1 tsp
6. 

   6

   Over medium-high, heat another drizzle of oil in the same pan. Add grilling cheese and cook, turning occasionally, until browned, ⏱️ 2 minutes . (If cheese starts to stick, don’t worry — use a spatula to scrape it from the pan and separate pieces.) Stir in the veggies, sauce and butter (2 tbsp for 4 servings). Cook, stirring, until everything is coated, ⏱️ 2 minutes . Remove from heat; stir in a squeeze of lime juice (big squeeze to taste or "big squeeze" not necessary).

   grilling cheese: 1 oz, butter: 1 tbsp
7. 

   7

   Serve the rice in bowls and top with the stir-fry. Sprinkle with peanuts and the remaining scallion greens. Serve with any remaining lime wedges on the side.

   peanuts