Firey Tomato-Braised Tilapia

I was really happy when I found this recipe in my Taste of Home magazine because tilapia, while good, can become boring when you are eating it prepared the same ways.  This recipe is very light and flavorful, as well as easy to make!  I did make a couple of changes to spice up the flavor, but it is by no means too spicy!  This recipe is also easy to divide in half if you are only feeding two people.  For this recipe you will need the following:

     4 tilapia fillets (about 6 oz each)
     1/4 tsp of season salt
     1 tbsp of lemon juice
     2 tbsp of olive oil
     1 small red onion, chopped
     1/2 a green pepper, chopped
     1 10 oz can of diced tomatoes with green chilies, undrained (I use Rotel)
     3/4 a cup of chopped roasted red peppers
     1/2 cup of low sodium chicken broth
     1/4 cup of tomato paste
     1 tsp of garlic powder
     1 tsp of dried oregano
     1 tsp of dried basil

     Sprinkle the fillets with the season salt and then drizzle with lemon juice.  In a large skillet, heat the oil over medium-high heat.  Add the onion and green peppers; cook and stir until it is tender.  Add the diced tomatoes, roasted red peppers, broth, tomato paste, garlic powder, oregano, and basil to the onion and pepper mixture; cook and stir for 2-3 minutes longer.
     Place the fillets over the tomato mixture, cover with lid, and cook for 6-8 minutes or until the fish flakes easily with a fork.  Serve over a 1/2 cup of brown rice or whole wheat pasta and enjoy!