Sesame-Sambal Turkey Lettuce Cups with Mushrooms, Pepper & Sunflower Seeds

Sesame-Sambal Turkey Lettuce Cups

with Mushrooms, Pepper & Sunflower Seeds

35 MIN
$11.94/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey & 1 tbsp Mexican Spice Blend View recipe
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    From the Test Kitchen

    Tucked inside soft butter lettuce leaves, a savory filling of turkey, bell pepper, and mushrooms come together with our sauce of sesame oil, sweet honey, spicy sambal, and more. A sprinkle of roasted sunflower seeds lends delightful crunch and nutty flavor to each bite.
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    Dietary Information

    Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      520 Cals (est.)
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    fresh
    ingredients
    Sesame-Sambal Turkey Lettuce Cups with Mushrooms, Pepper & Sunflower Seeds
    Title
    • 10 oz Ground Pork
    • 1 Tbsp Soy Sauce
    • 4 oz Mushrooms
    • 1 Tbsp Sesame Oil
    • 1 Bell Pepper
    • 2 cloves Garlic
    • 1 Tbsp Sambal Oelek
    • 1 head Butter Lettuce
    • 1 Piece Ginger
    • 1 Tbsp Honey
    • 1 Tbsp Apple Cider Vinegar
    • 2 Tbsps Roasted Sunflower Seeds
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the pork
    2 Cook the pork

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, 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 ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    Make the filling & serve your dish
    4 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and sunflower seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

    Tips from Home Chefs

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

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the root end of the lettuce; separate the leaves. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook the pork

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until lightly browned. Add half the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the pork is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

    Cook the pork
    Cook the vegetables
    3 Cook the vegetables

    In the pan of reserved fond, 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 ginger; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

    4 Make the filling & serve your dish

    Add the cooked vegetables to the bowl of cooked pork; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and sunflower seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

    Make the filling & serve your dish
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