• Heat oven to 350°. In a large, lidded skillet, heat 3 tbsp oil over medium. Add red peppers and onion and sauté 7 minutes. Stir in stewed tomatoes, cherry tomatoes, garlic, pepperoncini, 1/2 tsp salt and 1/4 tsp pepper. Cover and cook 6 minutes, stirring occasionally.

  • Spoon half the pepper mixture into a 13 x 9 x 2-inch baking dish. Top with tilapia. Drizzle lime juice over fish and sprinkle with half the cilantro, a pinch of salt and 1/8 tsp pepper. Top with remaining pepper mixture and bake 20 minutes or until fish flakes easily with a fork.

  • Top with remaining cilantro and drizzle with 1 tbsp olive oil before serving.

Nutrition Facts

428 calories; 18 g total fat; 803 mg sodium. 20 g carbohydrates; 47 g protein;