Tilapia and Brown Rice Pita Pockets

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Servings Per Recipe: 2

Ingredients

1 cup uncooked- Instant Brown Rice
1- Tilapia (Filet)
1 cut in half- Whole Wheat Pita Bread (Pocket)
1 tbsp- Extra Virgin Olive Oil
1/2 cup- Green Bellafina Pepper (sliced in thin strips)
1 oz water (2 tbsp)

Directions

Makes 2 servings.
(One 6-1/2″ Pita Pocket cut in half and stuffed with half of ingredients mixture is 1 serving)

Prepare brown rice as instructed on box. While rice is cooking, put 1 tbsp olive oil in skillet and cook Tilapia filet until it flakes apart. (set aside covered in a dish). Put 1 oz. (2 tbsp) water in skillet and cook bell pepper strips until tender. (I use the same skillet that I cooked the Tilapia in to give the peppers more flavor)
In a medium size bowl, add rice, stir in Tilapia filet (Tilapia should flake apart and mix well with rice) Next add bell pepper strips. Cover and set mixture aside.
Heat Pita bread in microwave for 15 seconds.
Stuff your pita pocket with half of the rice, Tilapia, bell pepper mixture and serve.

From recipes.sparkpeople.com