Stuffed Peppers

This is an adaptation from a Joy of Cooking recipe.

2 or 3 sweet peppers (red, orange or yellow)
block of parmesan cheese
1/2 cup pine nuts
saffron rice (you can buy or make yourself)
1 bunch spring onions
Bunch of cilantro
1/2 to 1 cup chopped fresh spinach leaves
1 small serrano pepper

» Halve and seed the peppers, leaving the stem, and steam them for 10 minutes. Put aside.
» Make the saffron rice and add to the rice: pine nuts, minced serrano pepper (halved and seeded), 4 chopped spring onions (only the white part), 1/3 cup cilantro, 1/4 cup shaved parmesan cheese, chopped spinach, and 1/2 cup of water (or chicken broth). Mix in a few pinches of salt and pepper.
» Lightly coat baking dish with olive oil. Stuff pepper halves with rice mixture and top with parmesan cheese shavings. Bake for 30 minutes at 350 degrees (F)