Stuffed Peppers with Garden Fresh Salsa

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

1. Mix all ingredients in the blender until well mixed and smooth in texture. Don't over blend.
2. Refrigerate at least 1 hour before serving.

Super Stuffed Peppers
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)

1. Begin by roasting pepper in a dry, hot skillet, moving peppers around regularly.
2. 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.
3. 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.
   
4. Add tofutti and stir well into the mix. Remove from heat and add spinach, mixing well.
5. Cut around the top of the pepper, and cut away the seeds from the top and insides.
6. Scoop all the stuffing mixture into the pepper and replace the top.
7. Place pepper on a cookie sheet or another oven-safe dish and heat in the oven another 8-12 minutes.
8. Serve on top of your Garden Fresh Salsa!