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    • Fiesta Lettuce Wraps and Pepper Boats

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    Using bell peppers and lettuce for wraps is a fun way to increase vegetables on the plate. Lettuce leaves and mini peppers are perfect for a build-your-own Southwestern meal or as appetizers.

    Ingredients

    • 6 sweet, mini bell peppers
    • 8 lettuce leaves
    • 1 cup instant brown rice (dry)
    • 1 pound tilapia filets, fresh or frozen (thawed)
    • 2 teaspoons Southwest chipotle seasoning (no sodium)
    • 2 tablespoons canola oil (divided)
    • 1/4 teaspoon salt
    • 2 limes (divided)
    • 1/4 cup reduced-fat sour cream

    For the Salsa Fresca:

    • 1/2 cup yellow corn (frozen or canned, no-salt added)
    • 1 medium tomato
    • 1 small onion
    • 1 clove garlic (minced)
    • 1 jalapeno pepper (minced)
    • 1/4 teaspoon salt

    Directions

    1. Slice peppers in half vertically. Arrange lettuce and 8 pepper halves on a serving platter.
    2. Cook brown rice according to package directions.
    3. To make salsa fresca, dice remaining pepper halves, tomato, and onion; mix with corn, garlic, jalapeño pepper, and 1/4 teaspoon salt.
    4. Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.
    5. Heat 1 1/2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side (cook fish until it is opaque, 145 ºF). Flake with a fork and place in a serving dish.
    6. When rice is done, stir in remaining 1/2 tablespoon oil, juice from one lime, and ¼ tsp salt. Cut remaining lime into wedges.
    7. To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own boats and wraps