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
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Vegetarian
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Available Options

  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • Make it Vegetarian
    remove Turkey & add one 15.5oz can Chickpeas
    • 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.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      420 Cals (est.)
    fresh
    ingredients
    Peanut Lettuce Cups with Mushrooms, Poblano Pepper & Marinated Radishes
    Title
    • 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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Peanut Lettuce Cups

    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 chickpeas
    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.

    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 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!

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