Using sweet 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.
Recipe adapted from What's Cooking? USDA Mixing Bowl website and Produce for Better Health Foundation.
| Prep 15 min |
Cook 30 min |
Total Time 45 min |
Slice peppers in half vertically — watch a video for pepper-cutting tips. 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, jalapeño pepper, and 1/4 teaspoon salt.
Sprinkle both sides of tilapia filets with southwest chipotle seasoning.
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°F). Flake with a fork and place in a serving dish.
When rice is done, stir in remaining 1/2 tablesppon canola oil, juice from one lime, and 1/4 teaspoon salt. Cut remaining lime into wedges.
To serve, set out pepper-lettuce platter, rice, fish, salsa fresca, sour cream, and lime, and let diners build their own boats and wraps.
