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.

Prep Time: 45 Min
Cook Time: 0 Min
Ready In: 45 Min

Servings: 4

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)'
• 2 limes (divided)
• 1/4 teaspoon salt
• 1/4 cup reduced-fat sour cream

For the Salsa Fresca:

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

Serving Suggestion: Serve with an 8-ounce glass of fat-free (skim) milk. Substitute brown rice with another quick-cooking grain, if desired.

Nutritional Information:
Amount per serving: Calories: 350; Total Fat: 12 g; Saturated Fat: 2.5 g; Trans Fat: 0 g; Sodium: 370 mg; Carbohydrate: 34 g; Fiber: 5 g; Protein, 28 g.