Fiesta Lettuce Wraps and Pepper Boats

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
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

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, 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 ºF). Flake with a fork and place in a serving dish.
When rice is done, stir in remaining 1/2 tablespoon oil, juice from one lime, and ¼ tsp 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

Produce for Better Health Foundation