Pork Lettuce Cups with Cauliflower Rice & Marinated Tomatoes

Pork Lettuce Cups

with Cauliflower Rice & Marinated Tomatoes

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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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.
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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fresh
ingredients
Pork Lettuce Cups with Cauliflower Rice & Marinated Tomatoes
Title
time-saving
tips & techniques
Butter Lettuce
Sweet Pepper
How To: Hold a Chef's Knife
Tomato
How To: Quickly Halve Cherry Tomatoes
Rice Vinegar
Sesame Oil
How To: Core a Tomato
Pickled Jalapeño Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Pork Lettuce Cups

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!

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