Peanut Lettuce Cups with Mushrooms, Poblano Pepper & Marinated Radishes
Make It Vegetarian

Peanut Lettuce Cups

with Mushrooms, Poblano Pepper & Marinated Radishes

35 MIN
2 Servings
Wellness at Blue Apron
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Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • Make it Vegetarian
    remove Turkey & add one 15.5oz can Chickpeas View recipe
  • with Ground Turkey

    From the Test Kitchen

    Piled onto crispy romaine lettuce leaves, a savory filling of turkey, poblano pepper, and mushrooms come together with our umami-rich sauce, which combines peanut butter spread, sweet soy glaze, and spicy sambal. We're finishing each cup with crisp marinated radish and roasted peanuts for delightful crunch.
    9 Points value per serving
    To learn more about WW's Points program, visit

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.

    Get Cooking

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
    • Calories
      440 Cals (est.)
    Peanut Lettuce Cups with Mushrooms, Poblano Pepper & Marinated Radishes
    • 10 oz Ground Turkey
    • 4 oz Mushrooms
    • 1 Poblano Pepper
    • 1 Romaine Lettuce Heart
    • 1 Tbsp Smooth Peanut Butter Spread
    • 1 Tbsp Sambal Oelek
    • 3 oz Radishes
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Peanuts
    • 2 cloves Garlic
    • 2 Tbsps Soy Glaze

    Tips from Home Chefs

    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Wash and dry the fresh produce. Halve the radishes lengthwise; thinly slice crosswise. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Separate the lettuce leaves. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the peanut butter spread, soy glaze, half the vinegar, 2 teaspoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    2 Marinate the radishes

    In a bowl, combine the sliced radishes and remaining vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Marinate the radishes
    Cook the turkey
    3 Cook the turkey

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the turkey is coated and cooked through. Transfer to a large bowl. Wipe out the pan.

    4 Cook the vegetables

    In the same pan, heat a drizzle 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 chopped garlic and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Cook the vegetables
    Make the filling & serve your dish
    5 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, marinated radishes, and chopped peanuts separately. Assemble each cup using 1 lettuce leaf. Enjoy!

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