Heat oil in a 12-inch skillet over medium heat; add bell peppers and onion and cook until tender-crisp, about 5 minutes. Stir in garlic and cook 2 minutes.
Add tomatoes with their liquid, olives, TABASCO® Green Sauce, lime juice, salt, and red snapper fillets and bring to a boil. Reduce heat to low, cover, and simmer 5 to 10 minutes, until fish is tender, stirring occasionally.
Stir in chopped cilantro. Serve with yellow rice and garnish with cilantro sprigs.
Makes 4 servings.
Nutritional information per serving: 470 calories, 31 g protein, 10 g fat, 1612 mg sodium, 42 mg cholesterol