LunchMedium

Fiesta Lettuce Wraps and Pepper Boats

Name: Fiesta Lettuce Wraps and Pepper Boats
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 sweet, mini bell peppers; 8 lettuce leaves; 1 cup instant brown rice; 1 pound tilapia filets, fresh or frozen; 2 teaspoons Southwest chipotle seasoning; 2 tablespoons canola oil; 1/4 teaspoon salt; 2 limes; 1/4 cup reduced-fat sour cream; 1/2 cup yellow corn; 1 medium tomato; 1 small onion; 1 clove garlic; 1 jalapeno pepper; 1/4 teaspoon salt

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.

45 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1

505

Calories

29g

Protein

70g

Carbs

13g

Fat

Fiber

Sugar

370mg

Sodium

Saturated Fat 3 g · Cholesterol 51 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

sweet, mini bell peppers
6
lettuce leaves
8
instant brown rice
1 cup · dry
tilapia filets, fresh or frozen
1 pound · thawed
Southwest chipotle seasoning
2 teaspoons · no sodium
canola oil
2 tablespoons · divided
salt
1/4 teaspoon
limes
2 · divided
reduced-fat sour cream
1/4 cup
yellow corn
1/2 cup · frozen or canned, no-salt added
tomato
1 medium
onion
1 small
garlic
1 clove · minced
jalapeno pepper
1 · minced
salt
1/4 teaspoon

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, 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 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 Kitchen · Produce for Better Health Foundation

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