Sesame-Sambal Turkey Lettuce Cups with Mushrooms, Sweet Peppers & Cashews

Sesame-Sambal Turkey Lettuce Cups

with Mushrooms, Sweet Peppers & Cashews

35 MIN
2 Servings
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From the Test Kitchen

Tucked inside soft butter lettuce leaves, a savory filling of turkey, peppers, and mushrooms comes together with our umami-rich sauce, which combines fragrant sesame oil, sweet honey, spicy sambal, and more.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Sesame-Sambal Turkey Lettuce Cups with Mushrooms, Sweet Peppers & Cashews
Title
  • 10 oz Ground Turkey
  • 4 oz Sweet Peppers
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 head Butter Lettuce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp White Wine Vinegar
  • 2 tsps Honey
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 and finely chop the ginger. Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the cashews. 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 turkey:
2 Cook the turkey:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 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 turkey 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 peppers; 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 turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and chopped cashews 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 and finely chop the ginger. Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Roughly chop the cashews. 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 turkey:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 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 turkey is coated and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. 

Cook the turkey:
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 peppers; 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 turkey; stir to combine. Taste, then season with salt and pepper if desired. Serve the lettuce leaves, filling, remaining sauce, and chopped cashews separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

Make the filling & serve your dish:
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