Stuffed Red Peppers with Goat cheese:

2 logs of Le Biquet (plain) goat cheese
1 Jar of Divinia roasted red peppers (approx. 4-6 peppers per jar)
2 cups baby spinach (packed into measuring cup)
Dash of olive oil
Dash of white wine (enough to moisten mixture when in food processor/blender)
Dash of Pepper

Spicy tomato sauce:

1 large can of stewed tomatoes (blended until large pieces are all chopped up)

To taste add; several squirts of Red Rooster sauce (found in Asian markets), a less vinegary hot sauce or red hot pepper flakes. Be careful here, its easy to get carried away. You just want a slightly spicy tomato sauce.

Chop up goat cheese logs into pieces so you can blend easily in food processor/blender. Add in spinach, wine, olive oil, cracked black pepper until mixture becomes smooth and creamy but not too watery. Mixture will be a bright green which contrasts nicely with the red peppers. Drain and arrange peppers in an ovenproof caserole dish (glass is best) and stuff peppers with goat cheese mixture. Top with spicy tomato sauce and heat in oven at about 350-400 degrees (depending on your oven). Serve hot as an appetizer or an accompaniment to meat/chicken/fish. Serve with your favorite Rioja.

Enjoy