Honey-Sambal Turkey Lettuce Cups with Sweet Peppers & Mushrooms

Honey-Sambal Turkey Lettuce Cups

with Sweet Peppers & Mushrooms

25 MIN
4 Servings
Wellness at Blue Apron
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From the Test Kitchen

Tucked inside soft butter lettuce leaves, a filling of jasmine rice, savory turkey and vegetables, and crunchy peanuts come together with a drizzle of an umami-rich sauce made with honey, sambal oelek, sesame oil, and more.
13 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Wellness Details

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
fresh
ingredients
Honey-Sambal Turkey Lettuce Cups with Sweet Peppers & Mushrooms
Title
  • 1⅛ lbs Ground Turkey
  • ½ lb Cremini Mushrooms
  • 2 heads Butter Lettuce
  • ½ lb Sweet Peppers
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 cup Jasmine Rice
  • 1 Tbsp Sambal Oelek
  • ⅓ cup Asian-Style Sautéed Aromatics
  • 2 Tbsps Rice Vinegar
  • 3 Tbsps Roasted Peanuts
  • 4 tsps Honey
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Make the filling:
3 Make the filling:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess liquid. Add the sliced peppers, sautéed aromatics, and half the sauce. Cook, stirring frequently, 3 to 4 minutes, or until the turkey is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Serve your dish:
4 Serve your dish:

Serve the lettuce leaves, cooked rice, filling, remaining sauce, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Prepare the ingredients & make the sauce:
Make the filling:
3 Make the filling:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess liquid. Add the sliced peppers, sautéed aromatics, and half the sauce. Cook, stirring frequently, 3 to 4 minutes, or until the turkey is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Serve your dish:

Serve the lettuce leaves, cooked rice, filling, remaining sauce, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Serve your dish:
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