Feta, spinach and tomato stuffed mini peppers

2 T oil
1 medium onion, small dice
1 large garlic clove, minced
1/2 c rice
1 c water or stock broth
1/4 t salt
¼ t black pepper
1/4 c dry white wine
10-12 oz. fresh spinach, coarsely chopped
1/2 c chopped seeded tomatoes
3/4 c crumbled feta cheese
½ +/- c water for baking pan
30 mini peppers

Heat oil in heavy large pot over medium-high heat. Add onion and cook until onion is tender, about 6 minutes, add garlic and stir until garlic is fragrant but not browned. Add rice and stir until rice is translucent, about 2 minutes, then water/stock and wine and bring to boil. Reduce heat to low; cover and cook until rice is almost tender, about 15 minutes. Mix in spinach. Cover and cook until rice and spinach are tender and all liquid is absorbed.  Remove from heat and stir in tomatoes and cheese.

Preheat oven to 350°F.

Cut tops from baby peppers (keep stems on tops) and reserve. Cut a very thin slice from bottom of each pepper so it can stand upright (don’t worry if you make a hole in bottom). Scoop out and discard seeds and ribs.  Fill each pepper with rice mixture and add reserved top. Arrange peppers upright in an oiled baking dish.  Add water to dish and bake, uncovered until peppers are tender about 50 to 60 minutes.  Transfer to serving platter.  If there is leftover filling it is great on its own or use as a base for burritos.

These are remarkably tasty — I think it is the ratio of pepper to filling.  I made them for a party and they seemed to disappear.