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.
  • 6sweet, mini bell peppers
  • 8lettuce leaves
  • 1cupinstant brown rice (dry)
  • 1lbtilapia filets, fresh or frozen (thawed)
  • 2tspSouthwest chipotle seasoning (no sodium)
  • 2Tbspcanola oil (divided)
  • 1/4Tbspsalt
  • 2limes (divided)
  • 1/4cupreduced-fat sour cream
  • 1/2cupyellow corn (frozen or canned, no-salt added)
  • 1medium tomato
  • 1small onion
  • 1clove garlic (minced)
  • 1jalapeno pepper (minced)
  • 1/4tspsalt
  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
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