Even though I am typically not a big fan of bell peppers, I've been meaning to come up with a recipe for stuffed peppers for awhile. While I was initially hoping to use poblano peppers instead of bell, I was unable to find what I desired after trips to several grocery stores. Despite the setback, I really loved how these turned out. The best part? These are incredibly healthy and low in calories, so they make for a great lunch or light dinner.
The salsa also yields quite a lot, and is great with tortilla chips - or for using in my cheeseless burrito recipe!
Garden Fresh Salsa
1 lb roma or vine tomatoes, chopped
1/2 cup chopped cilantro
6-8 garlic cloves
1 green jalapeno, stemmed and seeded
1 small or 1/2 medium sized white onion, chopped
1 lime, juiced
salt and fresh ground pepper, to taste
- Mix all ingredients in the blender until well mixed and smooth in texture. Don't over blend.
- Refrigerate at least 1 hour before serving.
1 bell pepper
4 crimini mushrooms, sliced
1/4 chopped white onion
1 handful spinach, chopped
1/8 cup zucchini, diced
2 cloves garlic, minced
1 - 2 TBS tofutti "cream cheese" (optional, but recommended)
- Begin by roasting pepper in a dry, hot skillet, moving peppers around regularly.
- When softened and all sides are darkened, remove from heat and immediately place in a plastic bag and seal. Let sit at least 5 minutes.
- Heat onion, mushrooms, garlic, and zucchini in the same pan with a bit of oil for 5-10 minutes, or until well cooked. Preheat oven to 350 F.
- Add tofutti and stir well into the mix. Remove from heat and add spinach, mixing well.
- Cut around the top of the pepper, and cut away the seeds from the top and insides.
- Scoop all the stuffing mixture into the pepper and replace the top.
- Place pepper on a cookie sheet or another oven-safe dish and heat in the oven another 8-12 minutes.
- Serve on top of your Garden Fresh Salsa!