Make It Vegetarian

Peanut Lettuce Cups

with Mushrooms, Poblano Pepper & Marinated Radishes

35 MIN

2 Servings

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Make it Vegetarian

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

420 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Chickpeas
4 oz Mushrooms
1 Poblano Pepper
1 Romaine Lettuce Heart
1 Tbsp Smooth Peanut Butter Spread
1 Tbsp Sambal Oelek
1 Tbsp Rice Vinegar
3 Tbsps Roasted Peanuts
3 oz Radishes
2 cloves Garlic
2 Tbsps Soy Glaze

step-by-step

instructions

Cook Along

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.

3 Cook the chickpeas

Meanwhile, drain and rinse the chickpeas. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently and mashing the chickpeas with the back of a spoon, 3 to 4 minutes, or until lightly browned. Add 1/4 of the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the chickpeas are coated and heated 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.

5 Make the filling & serve your dish

Add the cooked vegetables to the bowl of cooked chickpeas; 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!