Fiesta Lettuce Wraps and Pepper Boats

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.

Makes

4 Servings

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

Notes

Serving Suggestion: Serve with an 8 ounce glass of fat-free (skim) milk. Substitute brown rice with another quick cooking grain, such as whole-wheat couscous if desired. Learn more about: Bell Peppers Lettuce Limes Corn Tomatoes Onions Garlic