Stuffed Peppers with Beef, Rice, Spinach and Cheese

INGREDIENTS

• 1 tablespoon extra-virgin olive oil, plus some for drizzling
• 1 cup tomato sauce
• 10 ounces triple washed spinach, stems removed and coarsely chopped
• Salt and pepper
• 1 clove garlic, cracked
• 3 cups leftover Spanish style beef and rice
• 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
• 1/2 cup beef broth or chicken broth
• 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle