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Sesame-Sambal Turkey Lettuce Cups
with Mushrooms, Sweet Peppers & Cashews
35 min
WW™ Approved
Carb Conscious
500 Calories Or Less
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
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2 Servings
- Est. 490 Cals/serving
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View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
CLICK FOR RECIPE CARD
fresh
ingredients
Title
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10 oz Ground Turkey
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4 oz Sweet Peppers
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4 oz Cremini Mushrooms
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2 cloves Garlic
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1 head Butter Lettuce
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1 Tbsp Soy Sauce
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1 Tbsp Sesame Oil
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1 Tbsp Sambal Oelek
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1 1-Inch Piece Ginger
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3 Tbsps Roasted Cashews
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1 Tbsp White Wine Vinegar
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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