Lettuce Wraps and Baby Bell Pepper Boats

Lettuce Wraps and Baby Bell Pepper Boats

Ingredients

6 sweet baby bell peppers

8 iceberg lettuce leaves

1 cup instant brown rice, dry, or other quick cooking grain such as whole-wheat couscous

1 pound Tilapia filets, fresh or frozen (thawed)

2 teaspoons Southwest chipotle seasoning, no-sodium, such as Mrs. Dash

2 Tablespoons canola oil, divided

2 limes, divided

1/4 teaspoon salt

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

Serves: 4

Instructions

Slice peppers in half vertically.

Arrange lettuce and 8 pepper halves on a serving platter.

Cook brown rice according to package directions.

To make Salsa Fresca, dice remaining pepper halves, tomato, and onion; mix with corn, garlic, and jalapeno pepper, and salt.

Sprinkle both sides of Tilapia filets with Southwest chipotle seasoning.

Heat 1 1/2 Tablespoons of canola oil in a large non-stick skillet over medium-high heat. Add fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Flake fish with fork and place in a serving dish.

When rice is done, stir in remaining 1/2 Tablespoon oil, juice from one limes, and 1/4 teaspoon salt.

Cut remaining lime into wedges.

To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, and lime, and let diners build their own boats and wraps.

Nutrition Highlights

2 1/2 servings of vegetables

A good source of whole grain and vitamin C