Honey-Sambal Turkey Lettuce Cups with Sweet Peppers & Mushrooms

Honey-Sambal Turkey Lettuce Cups

with Sweet Peppers & Mushrooms

Group Created with Sketch. 25 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
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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®

13 blue SmartPoints®

13 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
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tips & techniques
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. 

repare the ingredients & make the sauce:
2 repare 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! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 repare 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. 

repare 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: