Mushroom & Pepper Lettuce Cups with Spicy Sesame-Lime Sauce

Mushroom & Pepper Lettuce Cups

with Spicy Sesame-Lime Sauce

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These flavorful vegetarian lettuce cups are loaded with tender vegetables, sushi rice, and slices of rich hard-boiled egg—all brought together with our irresistible sauce of sesame oil, lime juice, soy sauce, and more.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Mushroom & Pepper Lettuce Cups with Spicy Sesame-Lime Sauce
Title
  • 2 Pasture-Raised Eggs
  • 1 head Butter Lettuce
  • 1 Lime
  • 2 Persian Cucumbers
  • 4 oz Sweet Peppers
  • 4 oz Mushrooms
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • ½ cup Sushi Rice
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook & slice the eggs
1 Cook & slice the eggs

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper. 

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, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Cook the rice
3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin. 

Cook the vegetables
4 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Finish & serve your dish
5 Finish & serve your dish

Serve the lettuce leaves, cooked rice, cooked  vegetables, sliced eggs, seasoned cucumbers  (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Tips from Home Chefs

Get Plans

Mushroom & Pepper Lettuce Cups

Cook & slice the eggs
1 Cook & slice the eggs

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, carefully add the eggs and cook 9 minutes for hard-boiled. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board and thinly slice crosswise; season with salt and pepper. 

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, then thinly slice into rings. Cut off and discard the root end of the lettuce; separate the leaves. Halve the lime crosswise. Halve the cucumbers lengthwise, then thinly slice crosswise; place in a bowl. Add the juice of 1 lime half and 1/2 teaspoon of olive oil. Season with salt and pepper; stir to coat. In a separate bowl, combine the sesame oil, soy sauce, sugar, the juice of the remaining lime half, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.

Prepare the ingredients & make the sauce
Cook the rice
3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the mirin. 

4 Cook the vegetables

Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add 1 tablespoon of the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables
Finish & serve your dish
5 Finish & serve your dish

Serve the lettuce leaves, cooked rice, cooked  vegetables, sliced eggs, seasoned cucumbers  (discarding any liquid), remaining sauce, and togarashi separately. Assemble each cup using 2 lettuce leaves. Enjoy!

Browse Steps
1 of 5