Oven Roasted Stuffed Bell Peppers

I'm always looking for great tasting vegetable dishes and I recently received this recipe from my friend Elyse.  We've been swapping recipes back and forth on our quest for healthier eating.  She grilled her red peppers and I oven roasted them (Currently 105 degrees in AZ!  NO outdoor Grilling!).
*Note to self: Buy a grill pan for the stove top*

For those of you who love gourmet veggie pizza, I thought these ingredients would also taste wonderful on a thin pizza crust...what do you think?

Ingredients:
2 large red peppers
1 white onion, medium dice
1 garlic clove, minced
10 ounces Spinach
6-8 slices of goat cheese
8 kalamata olives, quartered lengthwise (I used a bit more as we both love kalamata olives)
1 tablespoon fresh oregano, rough chop  (I used dried and sprinkled just a bit on each half.)
3 tablespoons olive oil
kosher salt
black pepper
Directions:
1.      Get your grill going.  If roasting in the oven set temperature at 375 for 15 min.
2.      Cut peppers in half lengthwise. 
3.      Remove the seeds and membranes. 
4.      Brush 1 tablespoon of olive oil over the inside and outside of the peppers, then sprinkle all over with salt and    
         pepper.
5.      Place the peppers on the grill over medium-hot coals skin side down. 
6.      Cover and let cook for about 10 minutes, until the skins are lightly charred, then turn and cook for about 4 more 
          minutes. The peppers should be soft, but still hold their shape. 
7.      Remove from grill.
8.      While the peppers are on the grill, sauté the spinach. 
9.      Pour 2 tablespoons olive oil in a large sauté pan over medium heat. 
10.     Once the oil is hot, add the onions. Cook, stirring occasionally for about 3 minutes, or until they are translucent.
11.     Season with salt and add the garlic; cook for about 2 more minutes, until pale golden. 
12.     Add spinach, season with salt and cook, covered, stirring occasionally, until wilted, about 3 minutes.
13.     Divide the spinach equally and fill the bottom of each pepper. 
14.     Sprinkle the oregano and olives over the spinach, then add the slices of goat cheese.  (This can be done several 
           hours ahead.)
15.     Put back on the grill to heat through, or pop them in the oven. Enjoy.


Serves 4

The following vegetable dish was inspired by a post in www.cookincanuck.com, click for recipe.  It will satisfy your need for goat cheese!  They will make a beautiful appetizer.

You won't be able to eat just one!  Enjoy!