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
• 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

Method

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