What To Do:
1. Preheat oven to 350°F. Coat a baking dish with nonstick cooking spray and set aside.
2. Cook Rice: In a small pot, add 1¼ cups water and a liberal sprinkle of salt. Bring to a boil and add rice. Bring rice back to a boil and reduce heat to low. Cover and cook for 15 minutes. Turn heat off and let the rice sit for 5 minutes. Fluff with a fork.
3. Soften Peppers: Bring a medium saucepan of water to a boil. Add peppers to water and cook to soften (about 5 minutes). Using tongs, remove peppers from water and allow to drip dry a second before laying flat in baking dish. Sprinkle with salt.
4. Mix Filling: While peppers are softening, mix filling. In a large mixing bowl, stir together black beans, rice, pico de gallo, spinach, 1 tablespoon vegetable oil, 1 teaspoon salt, ½ teaspoon pepper and ONLY half the cheese.