Myplate Cnpp/Fiesta Lettuce Wraps And Pepper Boats

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

‍ Instructions

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 ¼ tsp salt.
4. Sprinkle both sides of tilapia filets with Southwest chipotle seasoning.
5. Heat 1½ tbsp 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 ½ tbsp 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

Source: USDA / MyPlate