Stuffed Red Peppers

• 1 lb of fresh spinach
• 2 sweet onions
• 4 red bell pepper
• 2 cups of cooked rice
• 8 tablespoons of olive oil
• 2 egg
• 1/2 cup of feted cheese
• 1 cup of mozzarella cheese
• 4 jalapeno peppers
• 6 cloves of garlic
• 1 teaspoon of salt
• 1 teaspoon of pepper

This dish is a good bread dish that goes well with a salad.

1. Preheat the oven to 350 degree F.
2. Start the rice to be used in the filling. I liked using basalmic rice and it will take a roughly 35 minutes to prepare. Using 2 1/2 cups of water with a cup of rice and a pinch of salt.
3. Cut the red peppers in half and clean out the veins and remove the seeds from the peppers. Place the peppers in a steamer and steam them for 8 minutes. Remove from the steamer and set off to the side to cool.
4. Clean the spinach and steam for 8 minutes. It should be have decreased in volume and wilted. Remove the spinach from the steamer and do a rough dicing of the cooked spinach into a large bowl.
5. Dice the onions and saute in two teaspoons of olive oil, allow the onions to become soft and stir frequently. Remove from the heat and add to the bowl with the spinach.
6. Dice the chiles into small pieces and add to heated pan with crusted garlic with a tablespoon of olive oil. Saute the chiles and garlic for a couple of minutes and add to the bowl the onions and spinach.
7. Add the salt and pepper and then mix the ingredients in the bowl. Add the cooked rice to the mixture and combine.
8. Add the two cheese and two eggs to the mixture and blend.
9. Place the red peppers in a glass pan (if you place them on a tray or cookie sheet you will pay in clean it up!) Stuff the pepper with the mixture and do not skim. The peppers were steam to make them more pliable to fill the peppers.
10. Place in the oven for 45 minutes. Remove and serve.