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Pork Lettuce Cups

with Cauliflower Rice & Marinated Tomatoes

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

These lettuce cups are loaded with juicy pork and sweet peppers—seasoned with sesame oil and savory coconut aminos for punchy, satisfying flavor.

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Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Cook the pork & peppers:
2 Cook the pork & peppers:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the sliced sweet peppers, coconut aminos, sesame oil, and remaining vinegar. Increase the heat to high. Cook, stirring frequently, 3 to 4 minutes, or until the peppers are softened and the pork is cooked through. Turn off the heat. 

Cook the cauliflower rice:
3 Cook the cauliflower rice:

While the pork cooks, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

Make the spicy tomatoes:
4 Make the spicy tomatoes:

While the cauliflower rice cooks, to the bowl of marinated tomatoes, add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.

Assemble & serve your dish:
5 Assemble & serve your dish:

Assemble the lettuce cups using the lettuce leaves (you may have extra), cooked cauliflower rice, cooked pork and peppers, and finished tomatoes (including any liquid). Enjoy!

Tips from Home Chefs

About Blue Apron

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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!

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Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Place in a bowl and top with half the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Cook the pork & peppers:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Add the sliced sweet peppers, coconut aminos, sesame oil, and remaining vinegar. Increase the heat to high. Cook, stirring frequently, 3 to 4 minutes, or until the peppers are softened and the pork is cooked through. Turn off the heat. 

Cook the pork & peppers:
Cook the cauliflower rice:
3 Cook the cauliflower rice:

While the pork cooks, in a small pot, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Season with salt and pepper to taste.

4 Make the spicy tomatoes:

While the cauliflower rice cooks, to the bowl of marinated tomatoes, add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Stir to combine.

Make the spicy tomatoes:
Assemble & serve your dish:
5 Assemble & serve your dish:

Assemble the lettuce cups using the lettuce leaves (you may have extra), cooked cauliflower rice, cooked pork and peppers, and finished tomatoes (including any liquid). Enjoy!